March 8, 2019

Kale and Mushroom Stir-fry

I’m not a Kale person. It’s way too volumeous to fit into my small fridge, and before you start, no I don’t have a larder.

It’s also has a reputation as being a bit posh. It’s mostly bought by Deliciously Ella types who use it to make kale and quinoa smoothies to have after their dawn bio-dynamic yoga sessions on the roof of Notting Hill’s Syrian Refugee Crisis Centre. In fact, I wouldn’t be surprised if eighty percent of the capital’s kale consumption occurred in West London. My theory as to why it has this reputation, is that only posh people would reserve a large amount of scarce fridge space for a vegetable. Most non-posh people would rightly use that space for storing cans of lager.

However, when I saw bunches of flat-leafed Russian kale in the farmers market, I had to put my class inferiority issues aside, and grab a bunch. I am a total sucker for an interesting brassica.

Did I also mention half the leaves are purple and half dark green making it a food Instagramer’s wet dream of a vegetable. Don’t think too hard about that last sentence.


1 bunch roughly chopped Russian kale

2 portions of cooked wholewheat noodles drained and dressed lightly with sesame oil

6 medium sized mushrooms chopped

1 thumb size chunk of finely grated fresh ginger

1 clove of chopped garlic

1 table spoon of runny honey

1 table spoon of soy sauce

1 table spoon of vegetable or rape seed oil for frying

1 medium sized carrot chopped into matchsticks


Cook the noodles acording to packet instructions, drain, rinse then immerse under cold water until needed. This will stop the noodles cooking further and becoming gloopy

Have all your ingredients chopped and ready to stir fry.

Add the kale, carrot and red onion to the wok an stir-fry for two minutes.

Add the mushrooms ginger and garlic and stir-fry for another 2 minutes or so, or until the mushrooms are cooked.

Add the noodles, and mix through the veg.

Drizzle in the honey and add the soy sauce coating the mixture. Season with black pepper

Serve with a garnish of sesame seeds or toasted nuts and finely chopped spring onions or thinly sliced fresh chillis.


If you don’t have access to a wanky farmers market, move. Failing that you could use broccoli, leeks or savoy cabbage. Don’t miss out the honey it’s a key part of this dish.

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