Sesame Soba Noodles with Kale + Mushrooms
One way to change an all-or-nothing attitude when it comes to healthy eating is to find healthier ways to eat your favorite things instead of cutting them out completely (and feeling deprived) or eating them anyway (and feeling guilty). Today’s recipe is a healthier way to eat one of MY favorite things…noodles! Woo Hoo, it’s so exciting it makes me wanna do a herkie!! (look it up)
This dish has soba noodles, kale, and mushrooms with an Asian-inspired dressing.
Nutrients galore, check.
Gluten free, done.
Outrageously delicious and simple to make, BOOM!
You already know kale is healthy and I’ve mentioned my love for mushrooms and their vitamin D contribution. But you might be wondering…
What the heck are soba noodles?
Soba noodles are made from buckwheat, which is not related to wheat at all. So these noodles are gluten free! Buckwheat is very high in protein, fiber and contains all of the essential amino acids your body needs. Watch your labels though. Some brands are made with a combination of buckwheat AND wheat flour. Look for 100% Buckwheat on the label to get the most nutrients and to keep the recipe gluten free. You can usually find soba noodles in the Asian food section of your grocer. Eat them cold, warm, in a salad or in a broth. Versatile, yummy and guilt-free
SESAME SOBA NOODLES with KALE + MUSHROOMS RECIPE
(gluten free + dairy free + vegetarian)
Prep Time: 10 minutes
Total Time: 20 minutes
Serves 2 people as a main, 3-4 as a side
INGREDIENTS: Use organic whenever possible
- 6 ounces soba noodles
- 1 bunch of kale, washed and sliced into thin strips
- 1 small package of baby bella mushrooms, roughly chopped (or your favorite kind)
- 1 clove of garlic, minced
- 1 tablespoon olive oil
- 3 green onions, trimmed and thinly sliced
- 2 tablespoons sesame seeds, toasted (optional)
- 2 tablespoons lime juice
- 2 tablespoons tamari (gluten free soy sauce)
- 1 tablespoon sesame oil
- 1 tablespoon raw organic honey
- 1 tablespoon fresh grated ginger
- 1 clove of garlic, minced or grated
Cook the soba noodles according to the package, drain and rinse in cold water. If you want your noodles warm just be sure not to overcook them; they’ll continue to soften after you drain them.
In a large pan, heat the olive oil over medium heat. Saute the mushrooms for a few minutes until they begin to brown. Add the kale and garlic and let cook for another 2 minutes, until garlic is fragrant and the kale turns bright green. Don’t overcook your greens, you’ll lose nutrients. Remove from heat and set aside.
In a mixing bowl combine all of the ingredients for the dressing and whisk until well incorporated. Gently toss the dressing and veggie saute in with the noodles.
Garnish with green onions and toasted sesame seeds as desired. Serve up a big bowl and enjoy!
- As a main dish on a meatless Monday.
- Make a double batch and take leftovers for lunch. This recipe keeps really well.
- On the side of a broiled salmon filet.
All my best,