(NOTE: The Type A Perfectionist in me apologizes for what, I believe, are kind of blurry photos, and I hope to amend this post with clearer ones, one day…haaaa…)
It’s officially that time of year in which every New Yorker makes that switch. You know which one I’m talking about: Goodbye cooking and hot ovens, hello cold meals and take-out! Even the Cherry Peach Cobbler I whipped up a few days back did a toll, heat-wise, on our currently A/C-less apartment. (Side Note: Coerce the beau to install my A/C this week so we can all keep cool. Bribe him with ice cream.)
I am currently tapering off of an anti-anxiety medication that caused me to gain 20 pounds in the course of the fourteen months in which I took it. I’m all for body acceptance at whatever weight a person feels most beautiful and is healthy at. Conversely, most of my pants, shorts, and dresses that fit me last summer do not fit me now. (WOMP.) I’m amping up my daily cardio and strength routines (hello, kettlebells and my Hoopnotica), and though I don’t eat bad foods on the whole, I did consume my fair amount of cheddar cheese and chai lattes this winter and spring under the guise of “comfort food”. I’m trying to break up with them gently. Though I am not an deliberate eater of processed white flours, sugars, et al, I can not deny the beauty of a pasta salad on a hot summer day. I’m bypassing boxes of white pasta for better options, and soba noodles are an amazing one. They’re made from buckwheat, pack a surprising protein punch, and are amazing when served cold. Opting to get the fullest nutritional one-two possible, I also added raw kale, Brussels sprouts, and scallions to the mix. I did not want an Italian Dressing-soaked, wilted, slimy pasta salad that you’d see at any ol’ picnic. I was going for earthy, wholesome, and toothsome. That’s indeed what sprung forth.
Soba Noodles with Kale & Brussels Sprouts
(Adapted from Sprouted Kitchen’s Kale + Slivered Brussels Sprouts Soba Noodles recipe)
(Serves 4 – 6)
– 4 ounces soba noodles
– 1 bunch Tuscan Kale, stems removed and chiffonade chopped
– 6 Brussels sprouts, slivered or shredded
– 4 scallions, minced (all parts)
– 5 tablespoons toasted sesame oil, separated into 1 tablespoon and 4 tablespoons
– 2 cloves garlic, finely minced
– 1 tablespoon rice vinegar
– 1 tablespoon soy sauce
– Salt, to taste
Before We Get Started…
– You’ll need to chiffonade your kale. Qu’est-ce que chiffonade? Check it out!
– Depending on the size of your sprouts, you may increase or decrease your amount used. A mandolin is a great tool for slivering them, but a sharp knife works just as well.
1.) Chiffonade your kale and place in a large bowl. Add one tablespoon of oil and massage into kale leaves until slightly tender.
2.) Sliver Brussels sprouts and mince scallions. Add to kale and mix.
3.) In small bowl, combine remaining oil, soy sauce, rice vinegar, and garlic. Whisk until emulsified. Add to vegetable mixture and throughly combine. Set mixture aside.
4.) Fill a large saucepan with water and bring to a boil; add soba noodles and cook for 2 – 3 minutes. Remove from water, place in colander, and rinse thoroughly in cold water.
5.) Combine soba noodles with vegetable mixture, taking care to make sure the soba noodles are throughly coated with the vegetables and their dressing. Set bowl in refrigerator and allow to marinate for at least an hour before serving. These noodles are best served cold.