Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Noodles With Chinese Kale & Shitake Mushrooms

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $2.96 One serving costs about $2.96

$2.96 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 dairy-free,healthy,pescetarian,dairy free,pescatarian side dish,lunch,main course,main dish,dinner Indian,Chinese,Asian
spoonacular Score:88%

Spoonacular Score: 88%

 

The recipe Noodles With Chinese Kale & Shitake Mushrooms can be made in approximately around 45 minutes. This recipe makes 1 servings with 1439 calories, 57g of protein, and 6g of fat each. For $2.96 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. It works well as a main course. Not a lot of people really liked this Chinese dish. If you have hokkein noodles, soy sauce/ ketjap manis, shallots, and a few other ingredients on hand, you can make it. This recipe from Foodista has 1 fans. It is a good option if you're following a dairy free and pescatarian diet. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is awesome. If you like this recipe, you might also like recipes such as for Stir-Fry Noodles with Chicken, Shitake Mushrooms and Chinese Vegetables, Chinese Wide Noodles with Barbecue Pork and Dried Mushrooms, and Cook the Book: Rice Noodles with Chinese Broccoli and Shiitake Mushrooms.

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Essay Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 9 dollars.

Essay Chenin Blanc

The Essay Chenin Blanc is a medium-bodied white blend made from South Africa's white varietal, Chenin Blanc. The Chenin Blanc gives the wines its fruit salad, guava and melon aromas and a refreshing acidity. Some sur lie on the less for a few months adds to the complexity and body. A touch of aromatic Viognier complements the fruit structure with some floral hints. The wine is perfect on its own as an aperitif on the porch on a hot summer's day. Chenin Blanc pairs well with a wide range of foods, especially sushi, oysters, Asian curries, sweet-and-sour dishes, and summer salads.Blend: 87% Chenin Blanc, 13% Viognier

» Get this wine on Wine.com

Ingredients

Servings:
5.83 cups
5.83 cups fresh noodles
fresh noodles
8
8  fresh mushrooms
fresh mushrooms
2
2  shallots
shallots
4
4  garlic cloves
garlic cloves
5 stalks
5 stalks kale
kale
2 Tbsps
2 Tbsps sweet soy sauce
sweet soy sauce
3 Tbsps
3 Tbsps oyster sauce
oyster sauce
5.83 cups fresh noodles
5.83 cups
fresh noodles
8  fresh mushrooms
8
fresh mushrooms
2  shallots
2
shallots
4  garlic cloves
4
garlic cloves
5 stalks kale
5 stalks
kale
2 Tbsps sweet soy sauce
2 Tbsps
sweet soy sauce
3 Tbsps oyster sauce
3 Tbsps
oyster sauce

Equipment

frying pan
frying pan
wok
wok
frying pan
frying pan
wok
wok


Instructions

Saute sliced shallots in 3 tbsps of oil until golden brown (see photo above). Remove the fried shallots and spread them out on a flat plate. Leave the remaining shallots-infused oil in the pan/wok. Heat up the oil and saute the mushrooms until aromatic. Add garlic and saute further until aromatic. Add kale and 2 tbsps of water. Cook until the vegetables become slightly soften. Add noodles, sweet soy sauce and oyster sauce and mix to combine all the ingredients. If the noodles start to stick at the bottom of the pan/wok, add a little water. Cook for 3-5 minutes. Sprinkle fried shallots over the noodles just before serving. You can garnish the noodles with some fresh spring onions and chilles. It also goes well with sambal.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.96
Ingredient
350 grams fresh noodles
8 fresh mushrooms
2 shallots
4 garlic cloves
5 stalks kale
2 tablespoons sweet soy sauce
3 tablespoons oyster sauce
Price
$0.75
$0.89
$0.28
$0.27
$0.02
$0.24
$0.51
$2.96

Tips

Health Tips

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • get more health tips

Cooking Tips

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
1439 Calories
57g Protein
6g Total Fat
287g Carbs
71% Health Score
Limit These
Calories
1439
72%

Fat
6g
9%

  Saturated Fat
1g
7%

Carbohydrates
287g
96%

  Sugar
17g
19%

Cholesterol
0.0mg
0%

Sodium
3525mg
153%

Get Enough Of These
Protein
57g
115%

Selenium
241µg
344%

Manganese
3mg
194%

Phosphorus
910mg
91%

Copper
1mg
90%

Vitamin B3
14mg
71%

Fiber
15g
60%

Vitamin B2
1mg
59%

Magnesium
232mg
58%

Vitamin B6
1mg
54%

Potassium
1634mg
47%

Vitamin B5
4mg
43%

Zinc
6mg
42%

Iron
7mg
40%

Vitamin B1
0.53mg
35%

Vitamin K
36µg
34%

Folate
123µg
31%

Vitamin C
17mg
21%

Calcium
150mg
15%

Vitamin A
502IU
10%

Vitamin B12
0.29µg
5%

Vitamin E
0.43mg
3%

Vitamin D
0.32µg
2%

covered percent of daily need

Related Recipes