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.
While noodles are cooking, mix in:
If you don’t have poultry seasoning, use this poultry seasoning recipe instead:
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.):
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:
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.
Add and heat over medium-high heat:
Add to skillet and sauté 2 to 3 minutes, or until just wilted:
Transfer to plate. Heat in skillet:
Add and cook 2 minutes:
Add and cook 3 minutes:
Bring to a simmer and cook 3 to 4 minutes more, or until mushrooms are tender.
In a separate bowl, whisk together:
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.
Label represents one of eight servings total.
Calculated using About.com’s Recipe Analysis Tool.