Ginger Noodles with Kale and Shitakes

from Love and Lemons

2 (7 oz) packages miracle shirataki noodles, (or kelp, soba, or noodle of your choice)
(I got mine in the refrigerated section at my Whole Foods, near the tofu)

splash of olive oil
1/2 -1 cup sliced shiitake mushrooms, (cleaned gently with a towel, don’t rinse them)
1 cup thinly chopped kale (about 1/2 a bunch)
1-2 teaspoons minced ginger
1 clove minced garlic
2-3 scallions, white and green parts, chopped
2-3 cups low sodium vegetable broth
1/2 cup edamame, shelled and thawed
1 – 2 tablespoons soy sauce or tamari
handful of chopped basil
handful of chopped mint
a squeeze of lime juice
drizzle of toasted sesame oil
crushed red pepper flakes or a splash of sriracha, (optional)
sesame seeds for garnish
salmon (optional)

Prepare your noodles – if you’re using the shiratake noodles, they don’t need to be cooked, but first, drain and rinse them. They have sort of a funky smell, so I recommend shocking them in boiling water for 30 seconds. Then drain and rinse (again) in cold water. Set aside until you’re ready to use them.

In a large skillet (I used a stainless one where the sides of it are 4 or so inches high), splash a bit of olive oil. When it’s hot, add the mushrooms and a pinch of salt. Cook, stirring occasionally until they have wilted down. 5 or so minutes. Toss in kale, ginger, garlic and scallions. Stir fry for a few minutes until the kale starts to wilt down, but garlic is not burning. (turn the heat down if garlic and ginger are starting to burn).

Add broth, edamame, and noodles and simmer for a few minutes. If your veggies are soaking up all your broth, add more.

Turn off heat, stir in soy sauce, basil, mint, lime juice, and red pepper flakes. Taste and adjust seasonings.

Ladle in to bowls and finish with a drizzle of toasted sesame oil and a sprinkle of sesame seeds. Top with cooked salmon, if using.

to cook the salmon:
season with salt pepper, olive oil, and press some sesame seeds on top. In a hot skillet, place salmon, sesame seed side down, and sear so a light crust forms – 2 or so minutes. (some sesame seeds will fall off, that’s ok. Flip salmon and continue cooking until it’s more (but not completely) opaque in the middle. About 4-6 more minutes. Serve on top of bowls of ginger noodles. Sprinkle with more sesame seeds if some have fallen off.