Egg noodles pasta
2 cloves garlic, minced
4 stalks of kale, tear the leaves off the stems, washed, drained dry
150 g sliced brown mushrooms
100 g each shitake, shemeji, and enoki, cut into bite size
250 g egg noodles pasta, cooked according to instruction, drain and set aside
60 g butter
50 g sliced salmon, cut into thin strips
1/2 c Sauvignon Blanc
1 Tbs lemon juice
2-4 Tbs sun dried capsicums, bought
Cook egg noodles pasta in microwave for 18 -20 minutes. When left 7 minutes of cooking time add kale leaves to it. Once done, drain and set aside until later.
Heat oil in frying pan, add butter until melted. Then add garlic fry till fragrant. Next add the kale, cook for 1-2 minutes, add in mushrooms, lemon juice and cook further 5 minutes. Season with salt and pepper.
Now add the egg noodles, salmon and wine, toss around to mix in the egg noodles and vegetables for 2 minutes. Check the seasoning.
Serve with some sun dried capsicums with chilli flakes and a glass of Sauvignon Blanc.
Note: You might want to use Parmesan instead of chilli flakes.