Tuesday, September 17

Kale Soba Noodle Bowl with Ginger-Lime Dressing

A healthy bowl of greens and buckwheat noodles

We just came back from a long weekend in Palm Desert with my parents and in-laws. It was a relaxing vacation full of much-needed pampering and a little indulgence. All the eating and drinking was wonderful, but now I need to detox with a few healthy meals. This noodle bowl (based on this recipe from My New Roots) is full of nutrients: raw leafy greens, buckwheat, seeds, and nuts. The ginger-lime dressing adds a ton of flavor and it's one of those meals that I'd gladly eat any day of the week. Once everything is chopped and toasted, it just takes a few minutes to assemble and is fun to customize individually based on personal preferences. Leftovers hold up well since the kale won't get soggy after it's dressed.

Related Recipes:
- Tofu, Brussels Sprouts, & Kale Soba Noodles
- Kale, Coconut, & Farro Salad
- Salmon Soba Noodles

Kale Soba Noodle Bowl with Ginger-Lime Dressing:
For Dressing
  • Whisk together a 1" piece of minced ginger, 1/2 red chile, 2 minced scallions, 2 tbsp. soy sauce, 2 1/2 tbsp. sesame oil, 2 tsp. rice wine vinegar, 2 tbsp. maple syrup, and the zest and juice of 1 lime.*
For Noodle Salad
  • Heat a dry skillet over the stove and add in 1/2 c. unsweetened coconut flakes** and 1/2 c. cashews until the coconut starts to brown.
  • Add in 1/2 c. sesame seeds*** and toast for another few minutes, or until lightly browned and nutty smelling. Set aside.****
  • Remove the ribs from 1 large bunch of kale, stack the leaves and roll up, then thinly slice into ribbons.
  • Toss the kale with a little less than half of the dressing, massaging it into the leaves for a few minutes.
  • Meanwhile, bring a large pot of water to a boil and cook 1/2 lb. soba noodles for 5 minutes, or until al dente.
  • Drain the noodles and rinse with cold water until room temperature, then toss with half the dressing and 1/2 c. cilantro leaves.
  • Divide the noodles into bowls, then top each with some of the dressed kale, sprinkle with the toasted crunchies, slices of avocado, and reserved scallions and chile.

Serves four
*Reserve the other half of the chile and 2 more minced scallions for the toppings.
**Also called coconut chips.
***I used a mixture of black and white sesame seeds.
****Everything can be toasted, cooled, and stored in an airtight container a few days in advance.