Udon Noodle Stir Fry with Roasted Mushrooms, Broccoli and Kale

Udon Noodle Stir Fry with Roasted Mushrooms, Broccoli and Kale

Yesterday I dropped in to see my brother. He has a tremendous green thumb. His flower and vegetable garden were bursting. Before I left he offered me some  kale from his garden. It was beautiful, so I knew that I had to try make something special with it. This stir fry is bursting with flavour. It makes a lot of food too. A lower salt version can be found at the end of this post.

Ingredients

Roasted Mushrooms 

1/4 cup soy sauce
2 Tblsp rice vinegar
1/2 tsp stevia
1/4 tsp garlic, minced
2 tsp ginger, minced
1 1/2 lb mushrooms, quartered



Stir Fry

800 grams udon noodles
6 large kale leaves, chopped, about 2 cups

1 onion, chopped
1 Tblsp garlic

I large red pepper, julienne
1 lb pkg frozen broccoli, microwaved for about 4-5 minutes

Sauce for the Noodles

1/2 cup soy sauce
2 Tblsp rice vinegar
1/4 tsp stevia
2 tsp chili garlic sauce, or more to taste
1 Tblsp heaping, ginger, minced

Directions

Roasted Mushrooms
 
Start to Preheat oven to 425 F. Line a large sheet pan with parchment paper.

Place mushrooms into a large bowl.

Combine the remaining roasted mushroom ingredients in a blender and process.  Pour over the mushrooms. Stir occasionally while oven is preheating.

Once oven is preheated, pour mushrooms and any liquid onto the pan.

Bake for 15 minutes and stir well. Bake for another 15 minutes  or until all liquid has evaporated. Set aside.

Noodles

Bring a large pot of water to the boil.

Add in noodles and chopped kale. Cook according to noodle package directions. Mine called for three minutes in boiling water. Drain and set aside.

Stir Fry

Dry fry onion until about half cooked.

Add in garlic and cook for about 30 seconds.

Add in red pepper and stir fry to desired tenderness.

Add in broccoli, noodles and kale. Mix well.

Combine noodle sauce in a small container and stir. Add to noodles and mix well.

Serve and Enjoy!

Lower Salt Version

The directions remain the same, just substitute this lower salt version for the ones listed above.

For the  Roasted Mushrooms

2 Tablspoons soy sauce
2 Tblsp rice vinegar
1/4 tsp stevia
1/4 tsp garlic, minced
2 tsp ginger, minced

Sauce for The Noodles

1/4 cup soy sauce
1 Tblsp rice vinegar
1/4 tsp stevia
2 tsp chili garlic sauce
1 Tblsp ( heaping) ginger, minced