Thursday, July 20, 2017

Soba Noodle Salad with Mushrooms and Kale

Yield: 2-3 servings

1 box of buckwheat soba noodles
1 tbsp coconut oil
1 small head of broccoli, cut into florets
8 crimini mushrooms, sliced
1/2 bunch of black kale, stems removed, roughly chopped
2 tbsp sesame seeds

2 tbsp almond butter
2 tbsp tamari 
1 tbsp coconut cream
1 tbsp coconut sugar
1 tsp ginger, grated
1/4 cup water

1. In a medium pot, cook the soba noodles according to the box instructions. Drain, rinse in cold water, and set aside.
2. In a pan, heat the coconut oil over medium-high heat. Add the broccoli, mushrooms, and kale and sauté until just cooked.
3. Meanwhile, prepare the dressing. In a jar with a lid, add all the ingredients and shake until combined.
4. Pour the dressing onto the veggies, and then add the cooked noodles and heat until warm.
5. Top with sesame seeds before serving.

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