Crispy Noodle Cake with Kale and Mushrooms

• 2 Tbs. plus 2 tsp. peanut oil, divided
• 1 17-oz. pkg. precooked yakisoba noodles
• 1 large bunch kale, stems and ribs removed, coarsely chopped (4 cups)
• 1 medium carrot, peeled and thinly sliced (1 cup)
• 8 oz. fresh shiitake mushrooms, thinly sliced (4 cups)
• 2 cloves garlic, minced (2 tsp.)
• 1 tsp. minced fresh ginger
• 3/4 cup low-sodium vegetable broth
• 2 Tbs. low-sodium soy sauce
• 1 Tbs. dry sherry
• 1 tsp. sugar
• 2 tsp. cornstarch

1. Preheat oven to 325F, and set baking sheet on rack inside.
2. Heat 1 Tbs.
3. oil in large nonstick skillet over medium heat.
4. Arrange noodles in even layer, pressing down firmly.
5. Cook 4 to 5 minutes, or until noodles are golden brown on bottom.
6. Carefully place large plate over skillet, and invert noodles onto plate.
7. Add 1 Tbs.
8. oil to skillet, and slide noodles from plate back into skillet to brown second side.
9. Cook 2 to 3 minutes more, then slide noodles onto hot baking sheet in oven.
10. Add 1 tsp.
11. oil to skillet, and heat over medium-high heat.
12. Add kale, and saute 2 to 3 minutes, or until just wilted.
13. Transfer to plate.
14. Heat remaining 1 tsp.
15. oil in skillet, and add carrot.
16. Cook 2 minutes, then add mushrooms, and cook 3 minutes more.
17. Stir in garlic and ginger; cook 1 minute.
18. Combine broth, soy sauce, sherry, and sugar in small bowl, then add to skillet.
19. Bring to a simmer, and cook 3 to 4 minutes, or until mushrooms are tender.
20. Whisk cornstarch with 2 Tbs.
21. water, and add to skillet, stirring until thickened.
22. Stir in kale.
23. Remove noodles from oven, and transfer to large platter.
24. Pour mushroom mixture over noodles, and serve.

peanut oil, yakisoba noodles, carrot, fresh shiitake mushrooms, garlic, fresh ginger, vegetable broth, soy sauce, sherry, sugar, cornstarch

Taken from www.vegetariantimes.com/recipe/crispy-noodle-cake-with-kale-and-mushrooms/ (may not work)