Cold buckwheat noodles and finely chopped kale are tossed together with silky bites of wakame, crunchy bean sprouts, creamy avocado and a sesame-miso dressing for a healthy and light dinner that's ready in less than 30 minutes.
Why this recipe works:
- A neutral oil such as vegetable or peanut is essential to balance the strong sesame flavor.
- Rinsing the noodles and wakame thoroughly with cold water after cooking ensures that they don't stick together or become rubbery.
- Finely chopping the kale tenderizes it without the need for an extended marination period.
Note: dried wakame seaweed and miso paste can be found in most Asian markets, or in the Asian section of well-stocked supermarkets.
- 3 bundles soba noodles (12.7 oz)
- 1/2 cup dried wakame (see note)
- 1/2 cup white miso paste
- 1/4 cup sesame oil
- 1/2 cup rice wine vinegar
- 1/2 tablespoon freshly grated ginger
- 2 tablespoons peanut oil
- 1/4 cup water
- 1 bunch kale, leaves removed from stems and finely chopped (about 8 cups chopped)
- 1 cup bean sprouts
- 2 ripe hass avocados, diced
- 1/2 cup picked fresh cilantro leaves
- 1 sheet nori, cut into strips
- 2 tablespoons sesame seeds
Cook the noodles and wakame in boiling water according to the package directions, about 4 minutes, then rinse thoroughly under cold water, mixing the noodles well. Drain.
While the noodles are cooking, combine miso paste, sesame oil, vinegar, ginger, peanut oil, and water in a large bowl. Whisk until homogenous. Set aside.
Toss kale with 2 tablespoons dressing and divide between four serving bowls. Toss noodles with another 2 tablespoons dressing and add on top of noodles. Top bowls with bean sprouts, avocado, cilantro, nori and sesame seeds. Drizzle with more dressing, and serve with additional dressing on the side. Unused dressing can be stored in a sealed container in the refrigerator for up to 1 week.