This simple cold soba noodle dish is laced with lots of kale or collard greens and flavored with a piquant ginger dressing. For an easy meal, serve with veggie spring rolls from your natural foods store's frozen foods section, and a platter of slices of baked tofu, tomatoes and cucumbers. Photos by Evan Atlas.
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
(use store-bought sesame-ginger dressing as a shortcut)
- Reduced-sodium soy sauce, tamari, or Bragg Liquid Aminos, to taste
- Dried hot red pepper flakes to taste
Cook the noodles in plenty of rapidly simmering water according to package directions.
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.
- Here are more Asian-style cold noodle dishes.
- Find more of VegKitchen’s Vegan Dinner Recipes.
- Explore more recipes using Asian noodles.
This sounds great for a Shabbat lunch. I'm wondering would this work: Cook and store the greens and noodles separately (storing the noodles in a zip lock after drizzling with sesame oil) then bring them up to room temp the next day? I love cold noodles for Shabbat lunches, but I've never tried using cooked greens with them.
Ruchama, I've already had two day's worth of leftovers from the dish, and it was fine. I'm afraid that if you store the noodles separately w/o fully dressing them, they'll be sticky. The only downside to preparing the entire dish ahead is that the greens may lose some of their bright green color, but that would happen even if you made the dish an hour or two ahead.
There are lots of other cold noodle dishes here: http://www.vegkitchen.com/category/recipes/pasta-and-noodles/cool-pasta/
Thanks! And I'll remember: Don't store naked noodles! 🙂
We also cool pasta for Shabbat lunch in summer. This is quite different from the other recipes I have so I'm looking forward to trying it. Since collards and kale haven't made it to Israel yet, I'll substitute chard.
Shoshana, this should work just as well with Chard. Enjoy!