Soba Noodle Salad with Kale

Ingredients

• 1 stalk scallion
• 400 g zucchini
• 100 g tender kale leaves
• Salt
• 2 cloves garlic
• 2 tbsp almonds
• 250 g soba noodles (buckwheat noodles)
• 30 g butter (2 tbsp)
• 1 tbsp Olive Oil
• 2 tbsp Soy sauce
• Pepper
• 1 tbsp Lemon Juice
• 30 g Sunflower seeds (2 tbsp)
• 30 g pumpkin seeds (2 tbsp)
• 30 g pine nuts (2 tbsp)

Instructions

1. 1.

   Clean and slice the scallion. Peel and slice zucchini into noodle shapes using a spiralizer or vegetable peeler. Separate kale leaves from thick stems; wash, blanch in boiling salted water for 3 minutes, shock in ice water, then drain. Peel garlic and thinly slice. Roughly chop almonds.

2. 2.

   Cook soba noodles according to package instructions until al dente, then drain. In a large pan, heat butter and olive oil over medium heat. Sauté garlic and almonds for 3 minutes until golden‑yellow, being careful not to burn the garlic. Remove from pan.

3. 3.

   Sauté scallion in the remaining hot fat for 3 minutes over medium heat. Add zucchini noodles and cook for 2 minutes while stirring. Fold in kale and continue cooking everything together for another 3 minutes with constant stirring. Add soba noodles, almonds, garlic, and soy sauce. Mix well and season with salt, pepper, and lemon juice.

4. 4.

   Serve the warm noodle salad on plates, sprinkled with sunflower, pumpkin, and pine nuts.