Kale and Sesame Soba Noodles
A vegan soba dish that's perfect for warm weather meal-prep.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 bunch kale (about 5 to 6 large kale leaves)
- 1 medium carrot
- 1 shallot
- 1 1/2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon rice vinegar
- 1/2 tablespoon honey
- 6 ounces dried soba noodles
- 2 teaspoons furikake, or substitute toasted white sesame seeds
Instructions
- 1
Rinse the kale, remove the hard stems, and chop the leaves into bite-sized pieces. Julienne or grate the carrots. Thinly sliced the shallot. In a small bowl, mix together the soy sauce, sesame oil, vinegar, and honey.
- 2
Bring a medium pot of water to boil. (You can also do steps 2 and 3 simultaneously.) Add the soba noodles and cook until al dente, according to package instructions. Drain under cool water, then toss with the soy-sesame mixture.
- 3
Bring another medium pot of water to boil. Add the kale leaves and cook for 4 minutes. Drain and rinse under cold water, then squeeze out the excess water.
- 4
Add the kale, carrots, and sliced shallots to the pot with the noodles and toss. Transfer to plates, then top with furikake.