Spicy Kale Buckwheat Noodles

February 16, 2015
0 Ratings
  • Serves 2
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

What You'll Need
  • 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
  1. Miso Ginger Crack Sauce
  2. 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!
  3. Place in a food processor alongside rest of the ingredients. Pulse until smooth. Set aside until ready to serve.
  1. Spicy Kale Buckwheat Noodles
  2. 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.
  3. Drain noodles through a sieve and rinse under cold water for about a minute. Set aside.
  4. Place a skillet over medium heat. Add olive oil and heat through.
  5. Add chili flakes and kale leaves. Toss for three to four minutes. Kale should be slightly wilted and bright green.
  6. Add noodles and sauce. Toss until heated through, about two to three minutes.
  7. Serve immediately. Garnish with a couple fresh cilantro leaves and sesame seeds.

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