Sesame Kale Soba
from the Get It Ripe cookbook by Jae Steele.
- 1 large bunch green or black kale (about 8-oz/227 g) -
- 1 (8-oz/227 g) pckg soba noodles (or spaghetti noodles if unavailable - preferably wheat free)
- 3 tbsp tamari or shoyu soy sauce
- 3 tbsp toasted sesame oil
- 1 large clove garlic, *grated or pressed
- 1/2 tsp dulse powder (optional)
- freshly ground pepper* to taste (a few generous twists)
- 1/4 cup arame (a dark sea veggie), soaked for 5 minutes until soft, then drained (optional)
- 3 tbsp unhulled sesame seeds
Place a large pot of water on high heat to boil. Meanwhile, wash the kale thoroughly, remove the ends of the stems and discard, then chop kale to preferred size.
Add the noodles to boiling water and cook for 4 minutes.
Stir in the kale, and continue cooking until noodles are al dente, then drain and transfer noodles and kale to a large bowl and set aside.
Combine the tamari or shoyu, oil, garlic, dulse, and pepper in a small bowl, mix well, then pour on top of noodles and kale.
Toss gently with the arame ans sesame seeds, and serve.
Makes about 3 servings. GF, NF
Notes: Fascinating food fact about little old me - I love soba noodles. I love to eat with chopsticks (it makes me feel dexterous). I love kale. I love starting sentences with "I". Try adding shiitake mushrooms and/or extra firm tofu for some extra protein and heartiness. You can use the sauce topping as a marinade for the mushrooms and/or tofu. Dulse powder and arame can be difficult to find, so I have thus far made it without and it is still very good and healthful. This is fantastic served cold for lunch too. In addition to a bunch of tasty recipes this book contains very useful information regarding a vegan lifestyle - a good read in every respect!
Shootin' the shiitake while the mushrooms marinate in the sauce.