How to Make Kale with Soba Buckwheat Noodles

Ingredients

• 14 oz (400 g) soba (buckwheat) noodles
• 2 tbsp walnut oil, plus extra for sprinkling
• pinch of salt (optional)
• 1 red chile, seeded and minced
• 2 garlic cloves, crushed
• 2 tbsp tamari soy sauce
• 1¼ lb (600 g) fresh kale, cut into strips with the stalks removed
• 2 tbsp fresh orange juice
• ¼ cup walnut pieces, toasted, to garnish

• use gluten-free noodles

1. Cook the soba noodles following package directions. Add a dash of walnut oil and a pinch of salt to the water before you add the noodles, if you like.
2. Meanwhile, place a large, heavy saucepan with a lid over medium heat and add the walnut oil along with 2 tablespoons of water. When the oil has warmed through, add the minced chile and crushed garlic, and stir. Add the tamari soy sauce, followed by the kale, and stir to coat the leaves in the other ingredients.
3. Add the orange juice, cover, and let the kale steam for 2–3 minutes, or until it is just cooked. Stir occasionally while it cooks, to stop it from sticking to the bottom of the pan, and add a dash of water if necessary. Remove from the heat. Arrange the soba noodles on a warmed serving dish, pile the kale on top, and scatter with the toasted walnuts. Sprinkle the dish with a few drops of walnut oil to serve.