Two months ago, along with Bowen and Sarah, I launched Whisk.
In a short period of time, we went from three founders plus our talented intern to forty three members. Forty three Wisconsin food bloggers!
Many of us have had the pleasure of meeting each other in person, but we’re also learning about each other virtually. We’re starting a monthly challenge called All Whisked Up where we pair up members and cook from each other’s blogs, then reveal it all on a given day. Today is the first of such reveals.
I had the absolute pleasure of being paired with Lauren of The Leek and The Carrot. I met Lauren (aka Leek) at our kick off event back in September and was instantly drawn to her story. Along with her husband (aka Carrot), she runs a CSA vegetable farm outside of Madison. Her blog is full of beautiful photographs of the farm, lists of things she loves, and ridiculous stories about her husband who doesn’t use the internet thus knows nothing about the surprise birthday party that she openly wrote about days before the event.
Reading The Leek and the Carrot, you can feel the passion Lauren has for what she does seeping out of her words. Her food is both simple and elegant, and it took me a long time to decide on which delicious meal I wanted to recreate.
I ended up going with this sesame noodle dish because reading the ingredient list made my mouth water. Plus, I had most of the ingredients on hand. Just had to pick up some soba noodles (we went with buckwheat…they are amazing.)
I made the most minor of tweaks to the recipe, mainly because I’m incapable of sticking to the rules exactly, and the meal was divine. It’s the type of effortless dish that you can throw together quickly—cook down mushrooms and kale while you whisk together the sauce, boil some noodles, then mix it all together.
We’ll be throwing this meal into the regular rotation, with whatever greens and noodles are available at the moment. It’s that good.
- 3 garlic cloves, minced
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 3 tablespoons tahini
- 2 tablespoons sesame oil
- Large pinch of red pepper flakes
- 8 ounces soba noodles (I used buckwheat, which were great)
- 2 tablespoons sesame oil
- 10 ounces crimini mushrooms, quartered
- 1 bunch kale, stems removed, chopped
- Kosher salt
- Freshly ground black pepper
- In a medium bowl or mason jar, whisk (or shake) together all sauce ingredients. Set aside.
- Bring a large pot of heavily salted water to boil. Add noodles and cook according to package instructions until al dente. Drain, rinse with cold water and cover.
- Meanwhile, heat sesame oil in a large wok. Add mushrooms and cook until tender, about 5 minutes. Stir in kale and cook until wilted.
- Add noodles to vegetables, then pour sauce on top and toss to coat. Add salt and pepper to taste.
Recipe adapted from The Leek and the Carrot.
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Wow! My food looks so beautiful when you’re snapping pictures of it! Teach my your ways!
writes LeekThanks for the love. I’m so glad you enjoyed!
Delicious food is easy to photograph! Thanks for the amazing recipe, this is literally one of my new favorite dishes.
writes VickyIt looks amazing. Sounds simple and delicious, must try!
writes @5Sensespalate[…] Sesame Noodles with Kale and Mushrooms […]
writes Farmer's Market & CSA Series {Week 21} - Things I Made TodaySounds amazing! I love buckwheat Sobas too!
writes Tara[…] our readers. We’ve done it twice before (and I’ve gotten to add Bahn Mi burgers and sesame noodles to my repertoire), and this time around I had a hard time settling on the recipe to recreate. […]
writes Scandinavian Salmon Burgers - Things I Made Today3displease
writes 2artificial