Cold Soba Noodle Salad with Sautéed Greens
Servings: hungry salad lovers
Ingredients
1/4 pound dried soba noodlespure buckwheat or partial buckwheat is fine 1 bunch kale(can be substituted with collards, chard, or a combination) - 2Persian cucumberssliced thin (can be substituted with 1/2 English cucumber)
2 Persian cucumberssliced thin (can be substituted with 1/2 English cucumber) 1/3 cup roasted peanuts,chopped 1/2 cup Peanut Lime Vinaigrette 1/4 cup coconut milk(optional) 2 tsp sesame oil
Instructions
- In a pot, heat 1-2 quarts of water to a boil.
- While the water is heating, wash the kale thoroughly, trim and discard the stems, and roughly chop the leaves. Chop the scallions.
- Heat sesame oil in a skillet. Add the scallions and cook for 3-4 minutes
- Add the kale and cover the pan, stirring occasionally. Cook for approximately 8 minutes until the leaves are tender. If the leaves stick to the bottom of the pan, add a small amount of water.
- When the water comes to a boil, add the soba noodles. Cook for 4 minutes. Do not overcook. Drain the noodles in a colander or sieve and rinse with cold water. Set aside.
- Slice thin or julienne the cucumbers.
- Prepare the Peanut Lime Vinaigrette. Stir in coconut milk if you like for a creamier dressing.
- Combine all of the ingredients in a large bowl and toss until coated with the dressing. Chill for one hour for a cold salad or serve immediately for a lukewarm salad.
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