Soba Noodle Bowl with Kale, Edamame & Avocado Soy Dressing
Slurp. That’s what I like to do with noodles. Especially noodles with a thick and creamy sauce. So, that’s exactly what I did with bowl of deliciousness.
Soba noodles, check. Kale, check. Edamame, check. Avocado, check. Let’s throw all of that into a bowl, shall we? I think we shall.
For me, anything made with pasta of any kind (GF, of course) is like a warm hug. It just makes my soul happy. And I get even more warm and cozy inside when I get to cram in a crapload of nutrients with it. We get tons of protein and fiber from the soba and edamame, and of course kale is basically the kind of greens. Give me all the vegetables.
Soba noodles are Japanese noodles made of buckwheat flour, which, is in fact gluten-free. I know, I was skeptical the first time I heard about buckwheat too. But not to fear, my gluten-free friends, you can love the buckwheat. Anyhoo, any time you are going to use soba noodles, you have GOT to make sure that you are getting the gluten-free kind. There are some brands out there that make their noodles with a mix of buckwheat and wheat flour. I mean, I don’t know what they’re thinking.
I guess they’re thinking that not every person on the planet is GF. Well, whatever.
I digress. One of my favorite things about the soba is the texture. It’s so wonderfully nutty and chewy, and even better, you can eat them at any temperature. Hot, warm, cold, whatever floats your boat. You can’t always do that with regular pasta. I know I wouldn’t want to eat cold spaghetti and marinara. No thanks.
We can’t forget about the ridiculous dressing/sauce that gets tossed with these noodles. It only has 2 ingredients: avocado and GF soy sauce. Thick, creamy, velvety. Oh yes, you should really get on that.
Now, time to slurp.
P.S. Don’t forget to enter to win a bag of matcha tea! The giveaway closes tomorrow at 11am EST.
Ingredients
- 8 oz. buckwheat noodles (uncooked)
- 1/2 bunch of kale, chopped
- 1 cup frozen shelled edamame
- 2-3 scallions, thinly sliced
- 2 avocados
- 3 tbsp GF soy sauce
- 1-2 tbsp extra virgin olive oil
- pinch of black pepper
- pinch of kosher salt
- optional garnish: cilantro, sesame seeds
Instructions
- Fill a large pot with water and bring to a boil. Add a liberal pinch of salt to the water, then add the soba noodles. Cook according to package instructions, mine took about 8-10 minutes. When cooked through, drain into a colander.
- While noodles are cooking, preheat a large skillet to medium heat.
- Add the oil and edamame. Cook for about 1-2 minutes, stirring frequently.
- Then add the kale and scallions, stir to combine and season with pepper. Cook for another 2 minutes, until onions are softened and kale is wilted.
- In a large bowl, combine the cooked noodles and the vegetable mixture. Use a pair of tongs to toss together.
- Make the sauce. In a food processor of blender, add the avocados and soy sauce, and blend for about 10-20 seconds, until smooth creamy.
- Pour the sauce over the noodles and use tongs to toss to evenly coat with the sauce.
- Garnish with cilantro and sesame seeds.