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
- 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.
- 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.
- Add in the kale and the brussels sprouts and toss to combine.
- 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.
- 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.
- 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.