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Noodles and cabbage sauteed with oyster mushrooms, onions, and garlic

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A simple, syncretic dish, haluški is typically made with a potato pasta (similar to gnocchi) in central and eastern European cuisines. This is a North American version made with soft (gluten free) noodles and cabbage.

Ingredients

For the noodles
1/2 cup brown rice flour
1/2 cup masa harina
1 cup tapioca flour
2T egg replacer
A pinch sea salt
A pinch turmeric (I use 1/4t)
1 cup boiling water
2 liters water for cooking the noodles with 2t coarse sea salt

For the cabbage
2T plant-only margarine
2T pasta water
4 scallions, minced, 3″ – 4″ green reserved for garnish
1T fresh garlic, minced
1/4t black pepper, freshly cracked
1 cup oyster mushrooms, coarsely chopped
4 cups shredded green cabbage (I use coleslaw mix)
1/4 cup nutritional yeast
Coarse sea salt and black pepper to taste

Optional: Replace the black pepper with dried red chili for a spicier dish. Use a tablespoon coconut oil and a little sea salt in place of the margarine if you prefer. A dash of liquid smoke will add some additional flavor to this dish. Scallions add colour to the dish, but vidalia onion will also work (adjust the saute accordingly).

Method

Make the noodles first, then the cabbage. Mix the flours, masa, sea salt and turmeric. Stirring briskly with a fork, slowly pour in the boiling water to mix into a dough. As the dough cool, knead by hand until a smooth elastic dough forms. Roll out on a lightly (tapioca) floured board into a large rectangle about 1/8″ thick or between sheets of plastic wrap.

With a pastry cutter or a knife, cut into 2″ x 3/4″ noodles (or the size you prefer). Traditionally, haluški is scraped off the board with a knife into boiling water, but the noodles in this version are a little sturdier.

In a large pan, bring the water to a boil with the sea salt. Add the noodles and simmer for 3 – 5 minutes, or until the noodles float. Drain carefully, reserving 2 tablespoons pasta water. Rinse gently with cold water. Spread them in thin even layer on a dry, clean cutting board or other surface while you make the cabbage.

While the noodles dry a little, start the cabbage. Bring a large frying pan to heat on medium. Melt the margarine and add the scallions and garlic. Saute for 2 minutes. Add the oyster mushrooms and black pepper. Saute for 3 minutes. Add the cabbage and increase heat to medium high. Stir fry the cabbage for 5-8 minutes, until the cabbage is nicely wilted (reduced by about half) but not mushy.

When the cabbage is ready, add the noodles and reserved pasta water. Stir to combine. Cook another 30 seconds or so. Remove from heat. Add the nutritional yeast and stir to combine. Season to taste. Spoon out, garnish with scallion sliced on an angle, and serve.

Miso noodle soup with kale and mushrooms

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Simple and satisfying with nourishing miso and chewy noodles simmered in the broth. This recipe easily doubles.

Ingredients

For the soup
2T water
1/4t coarse sea salt
1 scallion, minced (2″ – 3″ green reserved for garnish)
75g cremini mushrooms, 1/4″ slices
1/2T lemon juice
1/2T tamari
2 cups water
1 ‘sprig’ dried kombu (about 1″)
1-2T red soy miso (to taste)
1 cup green kale, coarsely chopped
Coarse sea salt (or tamari) and black pepper to taste

For the noodles
1/4 cup whole wheat bread flour
2-3T cold water
A pinch sea salt

Optional: Additional sea vegetables will go well in this soup, as would sesame seeds for garnish. Replace the cremini mushrooms with shiitake mushrooms if you prefer. Use white miso or just 1T red miso for something a little more neutral in taste. Add a few drops of toasted sesame oil with the scallions for a little additional flavour.

Method

Make the noodles first, then the soup. Mix the flour, salt and water together until a smooth dough forms. If you need to add extra water, do so a teaspoon at a time. Knead for 3 minutes and set aside in a bowl covered with a warm, moist tea towel. Let rest for at least 10 minutes. Knead another 3 minutes. Return to the bowl for another 10 minutes to rest. Knead another 3 minutes. Return to the bowl for a final 10 minutes.

On a floured board, roll the dough out to a large rectangle, about 1/8″ thick and no less than 9″ long. Using a wheeled pastry cutter, cut 1/4″ noodles, or fold very gently length-wise into thirds (in an S-curve) and cut the noodles with a knife if you prefer. Let the noodles rest while you make the soup.
Bring a large pan with a lid to heat on medium high. Add the water, sea salt, scallions, and mushrooms. Stir fry for 3-5 minutes, or until the pan is starting to brown and the mushrooms are softening. Add the lemon and tamari and deglaze the pan. Stir fry another 2 minutes. Add the water and kombu, and return the pan to a simmer. Simmer uncovered for 10 minutes.

At the 10 minute mark, add the noodles and simmer for 2 minutes. Add the kale and simmer another two minutes. Remove from heat and let stand 2 minutes to cool. Add the miso and stir to combine. Season to taste. Ladle out, garnish with scallions sliced on an angle, and serve.