Mushroom and Kale Soba Noodles Recipe by The Tiny Vegan Kitchen

Mushroom and Kale Soba Noodles Recipe by The Tiny Vegan Kitchen

Portobello mushrooms are packed with umami flavour, there’s substance to their bite and they’re cheap as chips. This noodle recipe is super easy to make, the kale takes a little time to wash and prep but even still you can whizz this up in about 30 minutes. Plus it comes in at just over €2 per portion, compare that to the cost of a Chinese takeaway.

Serves 4


8 portobello mushrooms cut into 1cm slices
3 cups kale
One large white onion, halved and sliced
4 cloves garlic, grated (grating garlic and ginger is my new thing)
360g Soba noodles (some packs come in 3 x 90g measures)
1/4 Tamari Sauce
2 tbsp Chinese rice wine vinegar
2 tbsp sesame oil (I’ve used the pure stuff here but you can use toasted sesame oil too)
2 tsp palm sugar
2 tbsp lightly toasts sesame seeds


1. Bring the noodles to the boil and cook to the packet instructions. My packet advised that they should take 5 mins to cook but they were ready in 3. Keep an eye on this.
2. Drain and rinse under cold water to stop the cooking process. Set aside.
3. Heat a little oil in a wok and fry the onions.
4. While the onions are cooking prepare your kale.
5. When the onions are done remove and set to one side.
6. Add some more oil to the pan and then add the mushrooms. Toss to make sure they are well coated in the oil.
7. Add the garlic and cover with a lid. If your wok or pan is not big enough you’ll need to cook the mushrooms in two batches. If the pan starts to dry out add a little splash of water.
8. Add the sugar, vinegar and tamari to a bowl and whisk together to disolve the sugar.
9. When the mushroom are ready add the kale and toss well. You don’t want to cook the kale, just soften it a little.
10. Add the onions, followed by the noodles and then the sauce. Toss to heat through.
11. Sprinkle with the toasted sesame seeds.


Indian Spiced Chickpea and Spinach Curry Recipe Recipe by The Tiny Vegan Kitchen bioTanya is a vegan food blogger who set up The Tiny Vegan Kitchen blog in 2015.

Since then she has expanded into hosting Supper Clubs and giving Cooking workshops from her home in Dublin.
Tanya’s recipes include vegan versions of her favourite wholesome foods and celebrate the array of ingredients that are available to us to create and enjoy delicious food.

She also loves a hearty meal and throughout her blog she calls on the cuisines of countries that she’s visited to provide the inspiration for some of her recipes.

The Tiny Vegan Kitchen The Tiny Vegan Kitchen The Tiny Vegan Kitchen

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