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Monday
Dec072015

Soba Noodles with Kale and Sesame

My brother Gareth cooked this healthy and delicious recipe as a side dish to a Japanese banquet for our mother’s birthday and it was absolutely demolished – especially by our sister Tanya! It was such a great mix of texture and flavour whilst only using a few ingredients, let alone including the current super food of the moment kale. It reminded me of how the Chinese make mermaid’s tresses – the shredded and fried spinach dish with toasted peanuts. Kale would be a great substitute for that recipe too!
Enjoy it as a simple, quick and easy meal for 2 or add it to your own banquet party as a side dish.
Recipe provided by Gareth Davies.

Pictured: Soba Noodles with Kale and Sesame
1 bunch kale
2 bushels soba noodles
Sesame oil
2 tbsp sesame seeds
Optional - Fresh red chillies, chopped

Preheat oven 140 °C.
Rip off the kale leaves from their stalks and shred as finely as you like – I like the texture of it shredded finely.
Toss the kale in some sesame oils and chopped fresh chillies if using – spread out on a baking tray lined with baking paper and roast slowly for 30 minutes til the kale is nice and crunchy.
Meanwhile, roast the sesame seeds in a dry fry pan on med heat for a few minutes il golden brown – to note calcium levels are higher when the seeds are toasted for extra nutritional value.
Cook soba noodles as per packet instructions. Once cooked, drain the noodles, put back in the pan and toss with the cooked kale, some more sesame oil, and the roasted sesame seeds.

Serves 2 or include as a side dish