Ahhh, KALE. Healthy, green, kale that is one of the 2012 “food trends” that stuck. To me, it’s a staple. I love kale in smoothies, juices, salads, with quinoa and as chips! But, when I read this recipe for a Kale Noodle Bowl, I had a good feeling.
Kale is rough and tough, so removing the stems and cutting the kale into ribbons makes it easy to eat. Especially when warmed by the buckwheat soba noodles we’re using.
The noodles cook quickly, and you can prep the kale and the dressing in just about the time it takes the water to boil and the noodles to cook. It’s fast!
The dressing has a fantastic, fresh flavor: lime juice, garlic, miso and avocado. A little EVOO brings it all together!
Layer the ribbon-sliced kale, hot soba noodles and the miso-avocado dressing. Mix everything together, adding black or white toasted sesame seeds at the end.
Dig in! This dish works well served room temperature, or slightly heated up the next day. For a heartier meal, feel free to add grilled chicken, shrimp or tofu.
Kale Noodle Bowl, from “A House in the Hills”
- 1 small bunch dino kale
- 1 8oz package buckwheat soba noodles
- 1 ripe avocado
- 1-2 cloves garlic (I used 2 because my cloves were small)
- 1T extra virgin olive oil
- 3T white or chickpea miso
- Juice from 1 lime
- sesame seeds to garnish
- Bring large pot of salted water to a boil. Add noodles and cook according to the package.
- While noodles are cooking, blend together avocado, garlic, EVOO, miso and lime juice. You can use a blender or food processor, but I just mashed it by hand.
- Wash kale, remove stems and cut into ribbons. Place into a large bowl.
- When noodles are done, rinse under hot water, drain fully and add atop the kale.
- Add avocado dressing and mix all together so noodles and kale are fully coated. Add sesame seeds and mix again.