- 1 tablespoon sesame oil
- 5 ounces shiitake mushrooms, stems removed, thinly sliced
- 4 garlic cloves, minced
- One 1- inch piece ginger, peeled and minced
- 1 jalapeno chile, finely minced (seeds removed if you like it less spicy)
- 1/2 teaspoon Chinese five-spice powder
- One 10- ounce package Japanese curly noodles or chuka soba
- 1 cup low- sodium vegetable broth
- 4 cups chopped kale
- 1 tablespoon unsalted butter
- 2 scallions, chopped
- Heat a large skillet over mediumhigh heat. Add the sesame oil and mushrooms and cook for 1 to 2 minutes, stirring once or twice, until the mushrooms start to soften, adding 1 tablespoon of water if they begin to stick. Add the garlic, ginger, and chile and reduce the heat to medium. Cook for another 1 to 2 minutes, until the mushrooms are softened and the garlic is fragrant. Sprinkle in the five-spice powder and stir to coat. Add the noodles and vegetable broth.
- Cover, reduce the heat, and simmer for 4 to 5 minutes, until the noodles are tender. Add the kale and butter and cook for 1 to 2 minutes more, until the kale is wilted. Garnish with the scallions and serve immediately.