Spicy Soba Noodles with Kale

By Chef Heather Hartman

Serves 6

Ingredients

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

Dressing:

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.

Method

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.