Cold Sesame-Ginger Soba Noodles and Greens
Serves: 4 to 6
- 8-ounce package soba (buckwheat noodles)
- 1 good-size bunch collard greens or lacinato kale
- 4 scallions, white and green parts, thinly sliced
- Sesame-Ginger Salad Dressing, as desired
- Reduced-sodium soy sauce, tamari,
or Bragg’s Liquid Aminos, to taste
- Freshly ground pepper to taste
Cook the noodles in plenty of rapidly simmering water.
Meanwhile, cut the leaves of the greens you’re using away from the stems and rinse well. Stack several leaves at a time atop one another, then roll up snugly from the narrow end. Cut into very narrow ribbons, then cut across to shorten them.
When the noodles are close to being done, plunge the greens and white parts of the scallions into the water and cook for about 3 minutes longer. The noodles should be al dente and the greens bright green and just done.
Drain and rinse until cool running water until at room temperature, then transfer to a serving bowl. Moisten as desired with the dressing. Stir in the green parts of the scallions, then season with soy sauce and pepper. Serve at room temperature.
- Find lots more recipes on VegKitchen for kale, collards, and other hardy greens.
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