Sesame-Ginger, Cucumber, Shitake Soba Noodles with Crispy Kale


I have a secret, which will no longer be a secret in about a second. I’ve been to the gym twice this year (ugh). Life is crazy busy. I’m trying to put everything I have into my job while putting the same amount of passion and energy into my marriage. I’m also trying to stay positive and just keep my eye on the prize during the week, which is my Saturday and Sunday! I live for these two beautiful days and I usually devote this time to my blog.

This weekend, I told my husband that I wanted to cook him a delicious dinner a.ka. I wanted to try out a new recipe for the blog :) I didn’t fool him, but he did say this was my best dish yet! This recipe is super healthy, there’s usually leftovers meaning you can bring for lunch the next day to save money and it makes you feel better when you haven’t been to the gym in forever :(


Serves 2-4

  • 2 bunches of buckwheat soba noodles
  • 1 large cucumber
  • 4 cups shitake mushrooms, thinly sliced
  • 2 tbslp butter
  • 4 tblsp tamari
  • White sesame seeds for garnish

For the sauce:

  • 1/3 cup tahini
  • 2 tblsp rice vinegar
  • 1 tbslp grated fresh ginger
  • 1 tbslp miso
  • 2 teaspoons tamari
  • 1 teaspoon sesame oil
  • Pinch red pepper flakes
  • 1/3 cup water

For the kale:

  • 1 bunch kale, dried thoroughly and torn into pieces 
  • Sesame oil
  • Pinch of sea salt

Bring a large pot of salted water to a boil and cook the soba noodles according to package directions. Drain and rinse under cold water.

Slice the cucumber into regular julienne strips. Toss the seedy inside pieces then slice the remainder into 3-inch long strips.

In a small bowl, whisk together the tahini, rice vinegar, ginger, miso, tamari, sesame oil and red pepper flakes. Once blended, whisk in water until you reach your desired consistency.

In a large non-stick sauté pan, heat butter with 4 tablespoons tamari and add mushrooms. Give a quick stir to coat and then cook on high heat for 6 minutes (try not to stir after the initial mix).

Give them another stir and cook an additional two minutes until they are a little crispy and caramelized. 

For the kale, preheat your oven to 350.

Toss very dry kale with about a tablespoon of sesame oil and a few pinches of sea salt.

Bake for about 15 minutes until kale is crisp and its edges are just beginning to char.

Toss the soba noodles in the sauce then add in the cucumber strips and mushrooms. Top with your crispy kale and some sesame seeds. Serve immediately.