Noodle bowls are really popular right now. Do a search on Pinterest and a gabillion entries pop up. Even Panera Bread has jumped on the noodle bowl bandwagon. Soba noodles are made with buckwheat and are a nice change from rice or wheat noodles. Feel free to experiment with the veggies you use in your soba noodle bowls. I think shredded cabbage would be a nice addition to this particular recipe. A soft boiled egg would be good too.
Have all your ingredients prepped before you start cooking. Once you start, this dish comes together quickly.
Kale and Mushroom Soba Noodle Bowl
8 ounces soba noodles
2 tablespoons oil
2 cloves garlic, minced
1 tablespoon ginger, minced
4 cups kale, washed, stems removed, and chopped
8 ounces mushrooms, cleaned and sliced
1 carrot, peeled and julienned
1 zucchini, quartered and sliced
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon sriracha (optional)
1 teaspoon sesame oil
Cook the soba noodles according to the directions on the package or until done to the preferred tenderness. Drain.
Combine the soy sauce, rice vinegar, sugar, sriracha, and sesame oil. Set the sauce aside.
Meanwhile, heat the oil in a wok (or large skillet) over high heat. Add the garlic and ginger and stir fry for a few seconds. Add the kale, mushrooms, carrot, and zucchini and cook until just tender, about 3 minutes. Add the drained noodles and the sauce and mix well. Cook until heated through and the noodles have had time to soak up the sauce. Sprinkle with sesame seeds and serve.