COLD SESAME NOODLES W/ KALE & SHIITAKES

COLD SESAME NOODLES W/ KALE & SHIITAKES
COLD SESAME NOODLES W/ KALE & SHIITAKES
They are saying breakfast is the most essential meal of the day, but I suppose Monday lunch is the maximum critical meal of the week. If I’ve destroyed myself indulged a little too much over the weekend, i like to recover with a very good wholesome Monday lunch. start the week off right, and it’s less difficult to make healthier selections in the course of the week. I’m additionally trying to make extra meals in advance (I’m hoping those varieties of recipes are beneficial for you too).


That is a noodle salad, but secretly there’s a kale salad hidden in right here as well. i love to go light at the noodles and pile on a rainbow of veggies of various textures – this time I went with tender kale, thinly sliced cabbage, meaty mushrooms, and a few crunchy carrots and radishes. (There’s additionally some tofu that’s now not pictured, but experience loose to sub in something protein you like). We ate this for dinner one night and that i packed it up for lunch tomorrow.

Cold Sesame Noodles with Kale & Shiitakes

I used tofu in this yummy veggie-noodle salad, but feel free to sub in your cooked protein of choice.

Ingredients

  1. 4-6 ounces noodles (I used these brown rice noodles)
  2. A few cups sliced shiitake mushrooms
  3. 2 cups chopped kale, massaged (see notes below)
  4. 1 cup thinly sliced cabbage
  5. 3 small carrots, chopped into matchsticks
  6. A few radishes, thinly sliced
  7. ¼ chopped scallions
  8. A few tablespoons of sesame seeds
  9. ½ package extra firm tofu, chopped into cubes

Dressing:

  1. 1 tablespoon toasted sesame oil
  2. 1 tablespoon rice vinegar
  3. 1 tablespoon lime juice
  4. 2 teaspoons grated ginger
  5. 2 teaspoons soy sauce (tamari if gluten free)
  6. 1 teaspoon sriracha (optional)

Instructions

  1. Whisk the dressing ingredients together.
  2. Cook your shiitakes: I baked mine in the oven - slice and toss with a good glug of olive oil and some salt. Bake in a 350 degree oven until crisp and slightly charred (about 25 minutes). Alternatively, you could cook them down in a pan with a little bit of oil & salt or soy sauce, about 10-15 minutes. Stir only occasionally.
  3. Cook the noodles according to package directions. Drain and rinse in cold water.
  4. Place the noodles in a large bowl and toss with the kale, cabbage, carrots, radishes, shiitakes, and toss with most of the dressing. (Let it all sit and marinate for a while while you clean up the kitchen).
  5. Add sesame seeds, then taste and adjust. Add more dressing, soy sauce, lime and/or sriracha to your liking. Serve chilled or at room temp. Store leftovers in the fridge. Pack in to-go containers and bring to work.

Notes

Prep your kale by drizzling it with a little bit of olive oil and a few good pinches of salt. Massage it well with a your hands until it wilts down quite a bit. (If you make kale salads, you're already familiar with the method). The leaves will become softer and less raw tasting.

If you're not a fan of raw tofu you can bake it, pan sear it, or just buy the kind from the store that's already baked.