Crispy Noodle Cake With Kale & Mushrooms

2 Tbs, plus 2 tsp, peanut oil, divided
1 17oz pkg precooked yakisoba noodles
1 large bunch kale, stems and ribs removed, coarsely chopped
1 medium carrot, peeled and thinly sliced
8oz fresh shiitake mushrooms, thinly sliced
2 cloves garlic, minced
1 tsp minced fresh ginger
3/4 cup vegetable broth
2 Tbs soy sauce
1 Tbs dry sherry
1 tsp sugar
2 tsp cornstarch

1) Preheat oven to 325F, and set baking sheet on rack inside.
2) Heat 1 Tbs oil in large nonstick skillet over medium heat. Arrange noodles in even layer, pressing down firmly. Cook 4 to 5 minutes, or until noodles are golden brown on bottom. Carefully place large plate over skillet and invert noodles onto plate. Add 1 Tbs oil to skillet and slide noodles from plate back into skillet to brown second side. Cook 2 to 3 minutes more, then slide noodles onto hot baking sheet in oven.
3) Add 1 tsp oil to skillet and heat over medium-high heat. Add kale and saute 2 to 3 minutes more, or until just wilted. Transfer to plate. Heat remaining 1 tsp oil in skillet and add carrot. Cook 2 minutes, then add mushrooms, and cook 3 minutes more. Stir in garlic and ginger; cook 1 minute. Combine broth, soy sauce, sherry and sugar in small bowl, then add to skillet. Bring to a simmer and cook 3 to 4 minutes more, or until mushrooms are tender. Whisk cornstarch with 2 Tbs water and add to skillet, stirring until thickened. Stir in kale. Remove noodles from oven, and transfer to large platter. Pour mushroom mixture over noodles and serve.

Review: This recipe sounded so difficult, so I kept looking at it and putting it back in my pile of recipes to someday be made. But, I wanted to be brave and attempt this! I found yakisoba noodles in the produce section at A&P, but not in a large package. I bought two small packages, which almost equaled the amount that the recipe called for. As I went to put the noodles into the skillet, I lamented about having to break up the package (it's like a block of ramen noodles). My husband took one look at what I was doing and insisted I stop and just use them as is, making two neat noodle cakes. Genius! It is super easy to flip two little blocks than one huge mess!! So, this worked out perfectly and gave us two large dinner portions. It was so yummy and the crispness of the noodles was a great balance to the softer vegetables. This also had an amazing smell as it cooked, thanks to the fresh ginger!

Adapted from:

http://www.vegetariantimes.com/recipe/crispy-noodle-cake-with-kale-and-mushrooms/