Rid yourself of those old ramen packets by making a crispy noodle cake topped with an interesting mélange of sautéed vegetables and mushrooms. You’ll start busting out acute accents in no time.

The original recipe for this dish comes from the April/May 2011 issue of Vegetarian Times, but I’ve configured it for my own tastes.



Crispy Noodle Cake with Kale and Mushrooms


Preheat oven to 325˚ F (~163˚ C) and set baking sheet or pizza stone on rack inside. Prepare according to package directions, but do not use flavoring packets:

  • 5 packets (15 oz. total) ramen noodles

While noodles are cooking, mix in:

  • 1 tablespoon poultry seasoning

    If you don’t have poultry seasoning, use this poultry seasoning recipe instead:

    • 1 tsp ground sage
    • 0.75 tsp ground thyme
    • 0.5 tsp ground marjoram
    • 0.5 tsp ground rosemary
    • 0.25 tsp ground nutmeg
    • 0.25 tsp ground black pepper

Drain noodles. Heat in large nonstick skillet over medium heat (Note: Plan ahead. You will be flipping the noodle cake in this pan, so choose something wieldy.):

  • 1 tablespoon vegetable oil

Once hot, arrange noodles in even layer, pressing down firmly. Cook 5 to 6 minutes, or until noodles are golden brown on bottom. Remove from heat and carefully place large plate over skillet, then invert noodles onto plate. Add to pan:

  • 1 tablespoon vegetable oil

Slide noodles from plate back onto skillet to brown second side. Cook 3 to 4 minutes more, remove from heat and invert onto plate, then slide noodles onto hot baking sheet in oven.


The perfect flip.

Add and heat over medium-high heat:

  • 2 teaspoons vegetable oil

Add to skillet and sauté 2 to 3 minutes, or until just wilted:

  • 1 large bunch kale, stems and ribs removed, coarsely chopped

Transfer to plate. Heat in skillet:

  • 1 teaspoon vegetable oil

Add and cook 2 minutes:

  • 1 medium carrot, peeled and thinly sliced

Add and cook 3 minutes:

  • 8 oz. fresh shiitake mushrooms, thinly sliced
  • 2 or 3 fresh chanterelle mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger root, minced

Stir in:

  • 0.75 cup vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon sherry cooking wine
  • 1 teaspoon white sugar

Bring to a simmer and cook 3 to 4 minutes more, or until mushrooms are tender.
In a separate bowl, whisk together:

  • 2 teaspoons cornstarch
  • 2 tablespoons water

Add to skillet and stir until thickened. Stir in kale. Remove noodles from oven and transfer to large platter, then pour mushroom mixture over noodles and serve.


Nutrition Facts

Label represents one of eight servings total.
Calculated using About.com’s Recipe Analysis Tool.

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