This recipe is vegetarian and delicious! Plus my toddler loves the noodles!! He went back for seconds. We are still working on him eating the mushrooms and the kale.

I saw this recipe on the Giada at Home show. Click here for the original recipe.

We’ve made this dish a few times now each time making it our own. That’s what I love about cooking! Once you get the gist of a dish you can tweak it to the ingredients you have or prefer. For example, if your family needs to have meat to feel like it’s a complete meal… like if I was making this for my dad, I would add some thinly sliced marinated and grilled beef.

This original recipe calls for white sugar and we try to avoid refined sugar, so I substituted the sugar for honey. Also it calls for sweet potato vermicelli noddles- I used rice noodles. I used regular Bella mushrooms and white mushrooms because that’s what I had on hand.

Here is my version of the recipe.

 

Ingredients

 

Sauce:

• 1/4 cup honey
• 1/3 cup tamari
• 1 tablespoon rice wine vinegar
• 1-1/2 teaspoon toasted sesame oil
• 1-1/2 teaspoon peeled and grated ginger

Noodles:

• Himalayan sea salt to salt the water for noodles
• 12 oz rice noodles straight cut. I used a A Taste of Thai brand,they have vermicelli rice noodles too. (The package is 16 ounces. I made the whole package and made extra sauce, since my son only eats noodles and sauce.)
• 2 tablespoons olive oil
• 4 ounces baby Bella mushrooms sliced into 1 inch pieces
• 4 ounces white mushrooms sliced into 1 inch pieces
•  1 large shallot chopped
• 1 red bell pepper cut into 1/4 inch strips
• 2 cloves garlic minced
• 4 scallions chopped
• 6 leaves of kale, cut into 1 inch pieces  (remove the stem from the center of the leaf and discard stems)

Directions

1. In a small bowl combine all ingredients for sauce. Whisk together till honey dissolves into other ingredients. Set aside.
2. In a large pot of salted water boil your noodles according to cooking instructions. When cooked Drain and rinse with cold water and set aside.
3. In a large skillet heat olive oil to medium high heat. Add the mushrooms and cook for five minutes stirring often. Till mushrooms begin to brown.
4. Add the shallots and 1/4 teaspoon salt and cook for  another 2 minutes.
5. Add the red pepper, garlic and scallions to the pan, reduce the heat to medium and cook for an additional 3 minutes, or until the peppers are beginning to soften.
6. Add the kale and the cooked noodles and saute till kale wilts about 3 minutes.
7. Add the sauce and toss.