Soba noodles with kale and sesame

Recipe

These noodles are steeped in tradition from Japan. Made from buckwheat flour and are especially delicious cold - buckwheat can be traced back to 4000–2000 BCE in Japan.

My brother Gareth contributed this healthy and delicious recipe for our mother’s Japanese banquet birthday meal - and it was absolutely demolished. It has a great mix of texture and flavour whilst only using a few ingredients. It reminded me of the Chinese dish “mermaid’s tresses” – the shredded and fried green leaves 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.

Juwari soba is one of the traditional soba brands that are truly gluten free - others can contain wheat flour – check the packets for those who need to be careful.

Serves 2. V. Vg. DF.GF if you buy the right brand.

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.