Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 4.72 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 400grams soba buckwheat noodles (for the gluten-free option, use gluten-free noodles)
- 2tablespoons walnut oil
- 1 red chilli, deseeded and finely diced
- 2 cloves garlic, crushed
- 2tablespoons tamari soy sauce
- 600grams fresh kale, cut into strips with the spines removed
- 2tablespoons fresh orange juice
- 4tablespoons walnut pieces, toasted (to garnish)
- 1 pinch salt
Description
Kale is the ultimate leafy vegetable. It is best cooked lightly for a minimal amount of time.
Method
Step 1 of 3
Cook the soba noodles according to the packet instructions. Add a dash of walnut oil and a pinch of salt to the water before you add the noodles, if you like.
Step 2 of 3
Meanwhile, place a large heavy-based saucepan with a lid over a moderate heat and add the walnut oil with 2 tablespoons of water. When the oil has warmed, add the chilli and crushed garlic, and stir. Add the tamari soy sauce, followed by the kale, and stir to coat the leaves in the other ingredients.
Step 3 of 3
Add the orange juice, put the lid on, and let the kale steam for 2-3 minutes or until it is just cooked. Stir occasionally as it cooks, to stop it sticking to the base of the pan, and add a dash of water if necessary. Remove from the heat. Arrange the soba noodles on a warmed serving dish, pile the kale on top, and scatter over the toasted walnuts. Sprinkle a few drops of walnut oil over the dish and serve.
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