SESAME NOODLES WITH KALE & MUSHROOMS

Recipe by The Leek & The Carrot
Sesame sauce adapted from Molly Yeh
 
Makes 2-4 servings
Takes 20 minutes

Ingredients:
2 tablespoons peanut oil
1/2 pound baby bella or crimini mushrooms, sliced
1 bunch kale, stems removed, chopped
Kosher salt and freshly ground black pepper to taste
8 ounces of your favorite Asian noodle (Udon and Soba are both great choices)

Sesame Sauce:
3 garlic cloves, minced
3 tablespoons soy sauce
3 tablespoons honey
3 tablespoons tahini
2 teaspoons sesame oil
1 (or 7) pinches of red pepper flakes
 

Directions:
1.   Heat peanut oil in very large skillet (or wok if you have one) over medium high heat.  Add mushrooms, stirring often, for 5 minutes until tender.  Add kale and continue cooking (and stirring) until wilted.  Salt and pepper to taste.
2.   Bring a large pot of salted water to a boil.  When boiling, add noodles and cook according to packaged directions.  Drain and rinse with cold water.
3.   Meanwhile, prepare the sauce by combining all sauce ingredients in a mason jar and shaking vigorously (you could also mix it in a bowl but I like this method because then you can make a double, triple, whatever batch and easily save the leftovers without dirtying a dish).
4.   Combine kale, mushrooms, cooked noodles and sesame sauce in a large bowl.  Eat warm or cold.