Sesame Noodles with Greens
This recipe is magical. It makes those mountains of dark leafy greens disappear off your family’s plates. Yes, even the 5 year old’s. Seriously.
This recipe is an adaptation of one I’ve used for years that comes from Vegetarian Times magazine. I had to share it because it highlights an incredibly easy way to make a one pot entree.
One pot. I really love that.
The original recipe called for just kale, but over the years as I’ve made this dish over and over (and over!) I’ve discovered that it’s a great way to use a wide variety of greens — or even a mixture of several that you may have on hand. Perfect for those times you may get a handful of this and a handful of that from your CSA share and wonder what to do with them.
For the dish in the photo I used red Russian kale and mustard greens, but I have also used lacinato (dinosaur) kale, curly leaf kale and beet greens in this recipe too. You can also vary the type of noodles you use, but my preference is for buckwheat soba (which makes this dish gluten-free too).
Here are a few more reasons to love this dish:
1) With fast cooking noodles, it can be on the table in 20 minutes. 2) It tastes great warm. 3) It tastes great at room temperature. 4) It’s easy to pack in lunches. 5) Did I mention the one pot?
Feel free to add other toppings as your family’s preferences dictate and even let everyone “decorate” their own bowls if you want (less work for you!). I find that allowing the kids even just a little bit of a hand in the creation of their dinner makes them more interested in eating it. And everyone can make their bowl just the way they like it.
Sesame Noodles with Greens (Adapted from Vegetarian Times Magazine, February 1998) Serves 4
1 pound dark leafy greens 8.8 oz package of soba noodles (make sure it’s 100% buckwheat for gluten-free) 2-3 scallions, light and dark green parts only 1 carrot 1 TB sea salt 1 TB toasted sesame oil 4 tsp low-sodium tamari 4 tsp Gomasio or sesame seeds
Put a large pot of water on to boil.
Pull any thick stems out of the greens. (You’ll have to do this for kale, but not beet or mustard greens.)
Stack 6-8 greens at a time and roll up into a cigar shape. Cut the roll in 1/3″ wide slices. Repeat with all the greens.
Cut the scallions on a diagonal to get thin bias cut pieces (see photo for example).
Grate the carrot on a box grater or other handheld grater.
When the water comes to a boil, add the salt and the noodles. Set the kitchen time for 5 minutes less than the noodles need to cook. (For me, this was one minute!).
When the timer rings, add the greens and stir with a spatula to submerge them in the water. Cook the noodles and greens together for 5 minutes.
Drain in a colander.
Pour the noodles and greens back into the pot and add the toasted sesame oil and tamari. Mix with the spatula.
Use a fork or tongs to serve the noodles and greens into bowls. Top each with 1/4 of the scallions, grated carrot and gomasio* or sesame seeds or have everyone garnish their own at the table.
*Gomasio is a mixture of sesame seeds and sea salt. I like Eden Foods brand , which makes one that contains sea vegetables. I also use it in my Anti-Cancer Massaged Kale Salad.
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