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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
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
- 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
- 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
- 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.
- 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.
- Serve immediately. Garnish with a couple fresh cilantro leaves and sesame seeds.
- This recipe was entered in the contest for Your Best Recipe with Noodles