Description
Soba noodles tossed with massaged kale and a flavorful sesame sauce. Easy to customize with your favorite protein and veggies.
Ingredients
Scale
- 1 pound dried soba noodles (or your favorite type of noodles)
- 1 large bunch of kale, stems removed and chopped
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tahini
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup (or honey)
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- 2–4 tablespoons water, to thin
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons sesame seeds, toasted
- 1 green onion, thinly sliced
- Optional: Sriracha or chili oil for extra heat
Instructions
- Wash and Prep the Kale: Thoroughly wash the kale and remove the tough stems. Chop the kale into bite-sized pieces.
- Massage the Kale: Place the chopped kale in a large bowl. Drizzle with olive oil, and sprinkle with salt and pepper. Massage the kale for 2-3 minutes until it softens and darkens slightly.
- Sauté the Kale (Optional): Heat a large skillet or wok over medium heat. Add the massaged kale and cook for 3-5 minutes, stirring occasionally, until the kale is wilted and slightly tender. Skip if you prefer raw kale.
- Boil Water: Bring a large pot of salted water to a rolling boil.
- Cook the Noodles: Add the soba noodles (or your chosen noodles) to the boiling water. Cook according to the package directions, usually around 6-8 minutes, or until al dente.
- Drain and Rinse: Drain the noodles in a colander. Rinse them under cold water to stop the cooking process and remove excess starch.
- Combine Sauce Ingredients: In a medium bowl, whisk together the tahini, soy sauce (or tamari), rice vinegar, sesame oil, maple syrup (or honey), grated ginger, and minced garlic.
- Thin the Sauce: Gradually add water, 1 tablespoon at a time, while whisking continuously, until the sauce reaches your desired consistency.
- Adjust to Taste: Taste the sauce and adjust the seasonings as needed.
- Combine Noodles and Kale: In a large bowl, combine the cooked and drained noodles with the prepared kale (either massaged or sautéed).
- Add the Sauce: Pour the sesame sauce over the noodles and kale. Toss gently but thoroughly to ensure that everything is evenly coated.
- Garnish: Sprinkle the toasted sesame seeds and sliced green onions over the noodles.
- Serve: Serve the Sesame Kale Noodles immediately. You can enjoy them warm or cold. For an extra kick, drizzle with sriracha or chili oil.
Notes
- Massaging the kale helps to tenderize it. Don’t skip this step!
- Cook the noodles al dente to prevent them from becoming mushy.
- Adjust the sesame sauce ingredients to your liking.
- Customize the recipe by adding protein, vegetables, or spices.
- For gluten-free, use tamari instead of soy sauce and gluten-free noodles.
- These noodles are great for meal prepping! Store in an airtight container in the refrigerator for up to 3 days.
- To toast sesame seeds, heat a dry skillet over medium heat. Add the sesame seeds and cook, stirring frequently, for 2-3 minutes, or until golden brown and fragrant. Immediately transfer to a plate to cool.
- Prep Time: 20 minutes
- Cook Time: 15 minutes