I’m a great fan of rice noodles but here’s a delicious alternative with soba noodles. Soba noodles are now easy to find; before you had to go to Japonese stores to shop them. Nevertheless, pay attention to buy buckwheat soba noodles (‘soba’ actually means ‘buckwheat’ in Japonese), not the wheat-modified ones. Those gluten-free Japonese noodles are really nourishing and are usually eaten in a warm miso broth with sauteed vegetables or cold in a salad. They are unsalted, the sauce you’ll serve this dish with will bring some salt to your taste buds. Buckwheat is loaded with magnesium and copper.
Ingredients:
- 200g buckwheat noodles
- 3 large kale leaves
- 1 tbsp sesame seeds
- 2 tbsp olive oil
- 1 handful coriander leaves, chopped
- 1 pinch Guérande salt
For the sauce:
- 1 tbsp cumin powder
- 1 tbsp sesame seeds
- 2 tbsp rice miso paste
- 1 tbsp sesame paste (tahini)
- 2 tbsp tamari
- 1 knob ginger, grated (the size of a thumb)
- 2 tbsp maple syrup
- 1/2 cup lukewarm water
Recipe:
- Preheat your oven to 300°F
- Clean and dry the kale leaves. Cut them into medium size bits leaving the central stem
- Place the leaves on an oven dish covered with baking paper
- Brush the leaves with some olive oil
- Place them in the oven and let them roast till they are golden and crispy. Add a little salt when they are ready
- Prepare the sauce, mixing all the ingredients
- Cook the noodles following the instructions on the package, drain them and place them in small bowls
- Pour the sauce on the noodles, top with sesame seeds, the crispy kale and the chopped cilantro
- Serve warm or tepid
Enjoy!