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Kale, Brussel Sprout and Broccolini with Soba Noodles

DSC_0409Another effortless adaptation of the Kale, Brussel Sprout and Broccolini Salad with Creamy Tahini Dressing. All I did here was add soba noodles inspired by Sprouted Kitchens Kale + Slivered Brussels Sprout Soba Noodles. I tried the soy based dressing in that recipe but I preferred the Creamy Tahini Dressing I used on the salad and rice bowl (thanks Cookie and Kate) so I thought better of messing with it. It has actually been hot in San Francisco the last few days (yes, its true!) so I served this dish cold but it can be served warm as well.

3 – 4 oz soba noodles
3 cups Kale, Brussel Sprout and Broccolini Salad
1 teaspoon sesame oil
2 pinches chili flakes
2 tablespoons toasted sesame seeds
2 tablespoons Creamy Tahini Dressing
3 sliced green onions to garnish

Put the salad in a large bowl with the sesame oil. Gently massage the oil into the leaves with your hands. Add the chili flakes, sesame seeds and spring onions. Set aside.

Bring the water to boil and cook the soba noodles according to the package. Drain and rinse with cold water. Toss the noodles with the salad mixture. Serve with a generous spoonful of the tahini dressing for each serving.

Makes 2 servings.

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