Recipes / Noodles and stir-fries
Warm soba with ginger, spring onion and kale
Warm buckwheat noodles with kale, plenty of ginger and spring onion, finished with sesame oil and lime. Simple, and on the table fast.
- Time
- 20 min
- Serves
- 2
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: tamari.
Method
- Peel the ginger and cut it into thin matchsticks, slice the spring onions and crush the garlic. Strip the kale from the stalks and tear it into pieces.
- Boil the buckwheat noodles for the time on the packet, adding the kale for the last minute. Drain, keeping a splash of the cooking water, and rinse the noodles briefly.
- Heat the olive oil in a wok or large frying pan over a medium heat. Cook the ginger, white parts of the spring onions and garlic for 2 minutes until soft and fragrant.
- Add the noodles and kale with the tamari and the splash of cooking water and toss for 1 minute.
- Take off the heat and stir in the sesame oil and the juice of half the lime.
- Toast the sesame seeds in a dry pan for 1 to 2 minutes.
- Serve topped with the green spring onion, sesame seeds and a wedge of the remaining lime.
Tip If you have no kale, use cavolo nero, spring greens or chard, with the tough stalks removed.
Per portion
| Energy | 456 kcal |
| Protein | 16 g |
| Carbohydrate | 58 g |
| of which sugars | 4 g |
| Fat | 18 g |
| of which saturates | 3 g |
| Fibre | 6 g |
| Salt | 3.36 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- buckwheat noodles150 g
- kale100 g
- ginger25 g
- spring onion4
- garlic2 cloves
- tamari2 tbsp
- sesame oil1 tbsp
- olive oil1 tbsp
- sesame seeds10 g
- lime1
