Kale Soba Salad
Cook time: 10 minutes
Serves 4
Soba noodles are made of buckwheat flour (and also usually a smaller amount of wheat flour), a nutritious grain that is unrelated to wheat. They have a stronger, nuttier flavor and are less chewy than other Japanese noodles like ramen or yakisoba. They’re often served in soups, chilled with a dipping sauce, or in salads like this one.
4 ounces soba noodles (Japanese buckwheat noodles)
1 tablespoon sesame oil
3 garlic cloves, thinly sliced
4 cups chopped kale
1 tablespoon low sodium soy sauce or your favorite soy sauce (tamari, mentsuyu, etc.)
3 tablespoons sunflower seeds
- Cook the soba noodles according to the package directions. Drain in a colander and immediately rinse with cold running water. Transfer them to a salad bowl.
- In a large skillet over medium heat, heat the sesame oil. Add the garlic and cook, stirring, until it is fragrant and golden, about 1 minute.
- Raise the heat to high and add the kale. Cook for 30 seconds to 1 minute, until the kale is tender. Add the soy sauce and toss to mix.
- Add the kale to the soba noodles and stir gently. Sprinkle with the sunflower seeds and serve.
Remember to eat until 80% full. Leftovers of this recipe can be stored in an airtight container in the fridge for 3-4 days.
Recipe from The Blue Zones American Kitchen: 100 Recipes to Live to 100, page 158-59. Available at the Albert Lea Public Library, 211 E. Clark St.