Author Notes
Thinly sliced strands of kale are intertwined with hearty buckwheat noodles, then drenched in an addictive, salty miso-ginger sauce made with toasted cumin, sesame seeds, lots of tahini, and tamari. Everything comes together in minutes, the result, delicious! —Tasty Plan
Ingredients
- Miso Ginger Crack Sauce
-
1 tablespoon
cumin powder
-
1 tablespoon
sesame seeds
-
2 tablespoons
miso paste, rice based if gluten free
-
1 tablespoon
tahini
-
2 tablespoons
tamari
-
1
1-inch knob fresh peeled ginger
-
1/2 cup
water
- Spicy Kale Buckwheat Noodles
-
4
oz. buckwheat noodles
-
1/2 tablespoon
olive oil for cooking
-
1/4 teaspoon
chili flakes, plus more to taste
-
3
large kale leaves, washed and thinly sliced
-
1 teaspoon
sesame seeds
-
1 handful
cilantro leaves
-
Miso Ginger Crack Sauce
Directions
- Miso Ginger Crack Sauce
-
Place a pan over high heat. Add cumin powder and sesame seeds. Stir constantly in dry pan until fragrant, about two to three minutes. Be mindful not to burn!
-
Place in a food processor alongside rest of the ingredients. Pulse until smooth. Set aside until ready to serve.
- Spicy Kale Buckwheat Noodles
-
Place about 1 quart of fresh water in a large pot. Bring to a boil. Add soba noodles and cook over a soft boil for 4-5 minutes. Soba noodles are ready when firm, yet softer than al dente.
-
Drain noodles through a sieve and rinse under cold water for about a minute. Set aside.
-
Place a skillet over medium heat. Add olive oil and heat through.
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Add chili flakes and kale leaves. Toss for three to four minutes. Kale should be slightly wilted and bright green.
-
Add noodles and sauce. Toss until heated through, about two to three minutes.
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Serve immediately. Garnish with a couple fresh cilantro leaves and sesame seeds.
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