Marinated Kale with Buckwheat Noodles
 
 
Author:
Ingredients
Kale:
  • 4 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp gochugaru (Korean chile flakes)
  • 1 tbsp sesame oil
  • 1 tbsp roasted sesame seeds, crushed
  • 2 scallions, finely chopped
  • 5 cups packed finely chopped kale leaves (try to leave out the woodsy stems)
Pickled Carrots:
  • 2 carrots, shaved with a vegetable peeler
  • 4 tbsp rice vinegar
  • 2 tbsp sugar
  • 2 tsp salt
  • ¼ cup water
  • 1 Serrano, sliced lengthwise
Instructions
Kale:
  1. In a small bowl, whisk together the soy, rice vinegar, sesame oil and seeds, and scallions. Place the clean kale in a large bowl, add the sauce and mix very well. Allow to sit for at least 45 minutes.
Pickled Carrots:
  1. Place the carrot ribbons and Serrano in a glass jar (or container) with a lid. In a small bowl, whisk together rice vinegar, sugar, salt and water. Pour the pickle mixture over the carrots and allow to sit for at least 45 minutes.
Assembly:
  1. In a large bowl, toss together the soba, cucumber, kale, and carrots (removed from their pickling liquid). Place the noodles and vegetables into 4 bowls and top with a hard boiled egg and sprinkle with sesame seeds. Served.
  2. *If the noodles and veggies are a bit to dry for you, spoon a little of the pickling liquid from the carrots over it to make it a bit more saucy.
Notes
The marinated kale and pickled carrots need some time to sit, so plan ahead.
Recipe by Cooks and Kid at https://cooksandkid.com/marinated-kale-with-buckwheat-noodles/