Kale Soba Noodle Salad with Ponzu Dressing Recipe

No Reviews

Print Recipe

Share with friends:

Directions Ingredients Reviews You May Also Like

Ingredients

Yuzu Ponzu Dressing: (makes 1/2 cup)

6 tablespoons Organic Yuzu Ponzu Sauce

2 tablespoons Essential Pantry Rice Bran Oil

1 teaspoon finely minced garlic

Essential Pantry Tellicherry Black Pepper, to taste

Kale Soba Noodle Salad:

6 large kale leaves, ribs removed, thinly sliced (about 4 cups sliced)

1/2 cup thinly sliced red bell pepper

1/4 cup thinly sliced scallions

2 bundles (8 oz.) Shirakiku Zaru Soba Noodles

1 tablespoon Furikake

pinch of Togarashi Red Pepper mix

Shop For This Recipe

Organic Yuzu Ponzu Sauce

$10.95

Suehiro Ponzu Sauce

$12.95

Rice Bran Oil

$18.95

Organic 100% Buckwheat Soba Noodles

$8.95

Landsea Gomasio Nutritious Sea Blend

$14.55

Shichimi Togarashi Red Pepper Mix

$5.95

Add To Cart

Directions

Kale Soba Noodle Salad with Ponzu Dressing Recipe - recipe by Pam Sawyer

This recipe has been taste tested in ChefShop.com cooking classes.
Yield: 15 appetizer servings

Preparation time: 15 minutes Cooking time: 10 minutes

1. Whisk all of the yuzu ponzu dressing ingredients in a small bowl. Reserve until ready to toss with the noodle salad ingredients.

2. Put 6 cups of water in a large pot and bring to a boil.

3. Add the soba noodles and stir.

4. Once the water reaches a rapid boil, decrease the heat and continue to simmer for 6-7 minutes, stirring occasionally, until al dente.

5. Drain, rinse with cold water, and drain well again.

6. Place the sliced kale in a large bowl.

7. Add 2 tablespoons of the dressing and massage the kale until it begins to soften, about 1-2 minutes.

8. Add the red bell pepper, scallions, and soba noodles to the kale with enough additional dressing to coat, and mix to combine.

9. Season with 1 tablespoon of furikake. Taste and adjust with additional dressing and furikake if desired.

10. Cover with plastic wrap and refrigerate for 30 minutes for flavors to develop before serving.