Orange and Mushroom Noodles with Kale

By Vegiegail

Ingredients

• 1 bunch lacinato kale
• 2 cups sliced shiitake mushroom caps
• 1 small onion, diced
• 2 cloves garlic, sliced
• 1/2 cup freshly squeezed orange juice, plus the zest of one orange
• 1/4 cup vegetarian oyster sauce [aka mushroom sauce easily found in Asian groceries]
• 1 – 8 oz package Tofu Shirataki, or noodle of your choice

Details

Servings 2
Adapted from soundlyvegan.com

Preparation

Step 1

Add a couple teaspoons of neutral oil to a sauté pan and bring to a medium heat. Add the mushrooms and onion. Sauté until softened.

Add the orange juice, zest and vegetarian oyster sauce to a small pan and bring to a low simmer. Allow this to simmer and reduce slightly while the vegetables cook.

Put a pot of water on to boil to heat the noodles.

Add the garlic and kale to the pan containing the mushrooms and onions. Once the kale has wilted down [should take about 10 minutes], add the sauce and set aside.

Rinse the noodles under running water and then add to a pot of boiling water. Boil for 2-3 minutes. Drain and toss with the vegetables and sauce.