Kale Soba Noodle Salad with Ponzu Dressing Recipe


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 


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.