Kale - Miso Noodles

Kale & Miso Noodles for 2

Ingredients:

2 portions of Soba Noodles (or medium wheat/rice noodles)
8-10 large kale leaves, stripped from their stalks & shredded finely
2tbsp sunflower oil
2 garlic cloves, peeled & finely sliced
2 shallots, peeled & finely sliced
1 fresh green chilli, finely sliced
2 tsp sesame seeds
2 tsp sunflower seeds
2 eggs, soft boiled & peeled (5.5 mins, or to your liking)

For the dressing:

1 tbsp miso paste
1 tbsp soft brown sugar
2 tbsp rice wine vinegar
2 tbsp light soy sauce
2 tbsp toasted sesame oil
3cm piece of ginger, grated
1 garlic clove, crushed

Method

Cook noodles to the packet instructions & cool, in a large bowl add a small splash of sunflower oil to stop them sticking together.

Shred the Kale finely, put 1 tbsp of sunflower oil in a frying hot pan, saute for 5-8 mins, until slightly softened & crispy around the edges. Turn the heat down to medium, add the shallots, garlic & chilli, cook for another 7 -8 minutes, until the garlic & shallots have softened, being careful they don’t catch.

While the kale is cooking make the dressing, put all ingredients in a bowl and whisk together.

Add the kale to the noodles, add the dressing & mix well. Put half in each bowl, cut the eggs in half & place on top along with the seeds & extra chilli, if you wish. I recommend Laoganma crispy chilli flakes. Some kimchi would be another welcome addition.