By Chef Heather Hartman
2 tbsp. canola oil
2 tbsp. toasted sesame oil
1 tsp. crushed chili flakes
3 tbsp. minced fresh ginger
2 tbsp. minced garlic
3 green onions, sliced (white and green parts)
2 medium sized zucchini, cut into strips
1 red bell pepper, cut into strips
2 bunches kale, washed well and chopped small
½ cup soy sauce or tamari
2 tbsp. honey (or maple syrup)
3 tbsp. Chinese black vinegar or Worcestershire sauce
1 tbsp. chili paste (optional)
½ cup minced cilantro
1 pound soba noodles, cooked until just tender. Drain and rinse in warm water.
Heat a wok or large skillet over high heat. Add canola and sesame oil, heat until hot. Add red pepper, ginger and garlic. Stir-fry about 15 seconds. Add the green onions, zucchini, red bell pepper, and kale. Cook for 3 minutes, stirring frequently. Check to make sure kale is cooked, and then remove from heat.
Place cooked soba noodles in a large mixing bowl. Add the dressing, and the vegetable mixture. Stir well to combine. Add the chopped cilantro and serve.