On the eve of what sensationalist called the biggest blizzard in New York City history, I celebrated my birthday with a blanket over my shoulders, a glass of wine and a big bowl of noodles. Call me crazy, but I’d rather eat this to cake! Feted around the world as a symbol of long life and health, noodles are the perfect winter birthday food.
I treated these noodles almost like a salad: bold dressing, mix of contrasting texture, short ingredients list. Thinly sliced strands of kale are intertwined with hearty buckwheat noodles, then drenched in an addictive, salty miso-ginger sauce made with toasted cumin, sesame seeds, lots of tahini, and tamari. Everything comes together in minutes, the rewards are priceless.
Hearty and savory, this recipe sticks to the ribs!
Miso Ginger Crack Sauce
Makes about ¾ cup
- 1 tbsp. cumin powder
- 1 tbsp. sesame seeds
- 2 tbsp. miso paste, use rice based miso if gluten-free
- 1 tbsp. tahini
- 2 tbsp. tamari
- 1 inch knob fresh peeled ginger
- 1 clove garlic
- ½ cup water
Place a pan over high heat. Add cumin powder and sesame seeds. Stir constantly in dry pan until fragrant, about two to three minutes. Be mindful not to burn! Place in a food processor alongside rest of the ingredients. Pulse until smooth. Set aside until ready to serve.
Cook time 10 minutes
- 4 oz. soba noodles, King Soba Organic preferred
- ½ tbsp. olive oil
- ¼ tsp. chili flakes, plus more for taste
- 3 large kale leaves, washed and thinly sliced
- Miso Ginger Sauce
- 1 tsp. sesame seeds, for garnish
- small handful cilantro leaves, for garnish
Place about 1 quart of fresh water in a large pot. Bring to a boil. Add soba noodles and cook over a soft boil for 4-5 minutes. Soba noodles are ready when firm, yet softer than al dente. Drain noodles through a sieve and rinse under cold water for about a minute. Set aside.
Place a skillet over medium heat. Add olive oil and heat through. Add chili flakes and kale leaves. Toss for three to four minutes. Kale should be slightly wilted and bright green. Add noodles and sauce. Toss until heated through, about two to three minutes. Serve immediately. Garnish with a couple fresh cilantro leaves and sesame seeds.