I have a new-found love for soba noodles. I’ve had them before, but clearly didn’t appreciated their amazing flavor enough.
‘Soba’ is japanese for buckwheat so basically these are buckwheat noodles, which make them gluten-free and therefore a great alternative to wheat pasta for coeliacs. I will say that soba noodles don’t necessarily taste like regular wheat spaghetti, but they have a very pleasant flavor.
For this recipe I was on the hunt for something that I could bring to work. I usually opt for grain-based salads with a ton of veggies, but it’s always nice to mix things up a little. The great thing is, that I prepared everything on Sunday and had a beautiful, healthy yet non-traditional salad to enjoy for lunch on Monday.
You could essentially substitute any of the veggies I used for things you have in the fridge, but I find that certain things (like carrots or beans) work really well as a make-ahead option. And massaged kale salad generally gets better with time.
- 60g soba noodles
- 6-7 chestnut mushrooms, sliced
- 2 handfuls of curly leaf kale
- 1 lime
- salt + pepper
- 1.5 tbsp. tahini
- 2 medium carrots, shredded
- 1 handful red cabbage, finely sliced
- 1 handful beans (edamame, butter beans, sugar snaps peas, peas, etc.)
- mix of seeds (pumpkin seeds, sunflower seeds, sesame seeds)
- optionally: 1 egg, boiled
- 4 tbsp. tamari
- 4 tbsp. red wine vinegar
- salt + pepper
Cook the soba noodles according to instructions on pack. Drain and set aside to cool.
In a pan, heat up the sliced mushrooms and cook until softened. Set aside.
Transfer the kale to a medium sized bowl. Add lime juice from 1/2 lime, salt, pepper and tahini. Massage with your hands until softened (2-3 mins). The set aside.
For the dressing, combine the tamari, red wine vinegar, lime juice from 1/2 lime, salt and pepper.
When all the ingredients are prepared, combine onto two plates. Place the soba noodles onto the center of the plate, and neatly place the other components around it. Optionally, add 1/2 boiled egg. Add the dressing over the salad and sprinkle with seeds.