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Author Notes: This can be gussied up with fresh garlic, a drip of bright citrus or some fruity olive oil, but after making A House in the Hill's kale noodle bowl for the umpteenth time, I've discovered that for me, making this an everyday meal means just four simple ingredients and the same explosive flavor. Sometimes I add shaved carrot, steamed edamame, broccoli or sesame seeds, but this is the base I always return to--served hot or cold. (Note: Authentic buckwheat noodles are gluten-free, but most brands in the U.S. contain wheat flour.) - Erika
- small handfuls buckwheat noodles
- 1/2 bunch curly kale
- 1/4 cup avocado
- 1 tablespoon white miso paste, or to taste
- lemon or lime juice, optional
- In a pot of salted water, cook the buckwheat noodles according to directions.
- At the end of the noodles' cooking time, stir in the kale and continue to cook until kale is wilted and bright green and noodles are done, about 1 minute. Drain.
- Meanwhile, mash the avocado and miso paste in a bowl with a fork. Add a squeeze of lemon or lime, if using. Add the noodles and kale (and any optional veggies) and stir to coat. Eat!
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