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Warm Soba Noodle Salad with Greens & Avocado

Warm Soba Noodle Salad with Greens & Avocado


  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 oz soba noodles
  • 1 tablespoon canola or olive oil
  • 1 shallot or half of a small onion, diced
  • 2 garlic cloves, grated or pressed
  • 2 teaspoons grated fresh ginger
  • Pinch of red pepper flakes
  • 1 bunch Tuscan kale or Swiss chard, stemmed and chopped
  • 10 oz brussels sprouts, chopped or shredded
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons of honey (to taste)
  • 2 tablespoons toasted sesame seeds
  • 6 scallions, chopped
  • 2 avocados, peeled, pitted, and sliced

Instructions

  1. Bring a pot of salted water to a boil for the noodles. Cook, according to the package directions, until the noodles are tender. Drain and rinse well under cold water. Set aside.
  2. Meanwhile, heat a large skillet over medium heat and add the oil. Add the shallot/onion, garlic, ginger, and red pepper flakes and cook, stirring frequently, for about 5 minutes.
  3. Add in the kale and the brussels sprouts and toss to combine.
  4. Add in the vinegar, sesame oil. soy sauce, and honey and toss to combine. Cook, stirring frequently, for a few minutes or until the greens are starting to wilt and the brussels sprouts are tender.
  5. Add the cooked soba noodles to the pan and toss everything to combine. Season, to taste, with additional soy sauce, red pepper flakes, or honey.
  6. Sprinkle the dish with the toasted sesame seeds and serve warm garnished with sliced avocado. These are delicious warm, at room temperature, and even chilled.