Cold Soba Noodles With Kale, Avocado, and Miso-Sesame Dressing Recipe

By
Yasmin Fahr
Yasmin Fahr: Contributing Writer at Serious Eats
Yasmin Fahr
Yasmin Fahr is a food writer, recipe developer and author of the cookbook Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin.
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Updated January 15, 2020
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Yasmin Fahr

Cold buckwheat noodles and finely chopped kale are tossed together with silky bites of wakame, crunchy bean sprouts, creamy avocado and a sesame-miso dressing for a healthy and light dinner that's ready in less than 30 minutes.

Why this recipe works:

  • A neutral oil such as vegetable or peanut is essential to balance the strong sesame flavor.
  • Rinsing the noodles and wakame thoroughly with cold water after cooking ensures that they don't stick together or become rubbery.
  • Finely chopping the kale tenderizes it without the need for an extended marination period.

Note: dried wakame seaweed and miso paste can be found in most Asian markets, or in the Asian section of well-stocked supermarkets.

Recipe Details

Cold Soba Noodles With Kale, Avocado, and Miso-Sesame Dressing Recipe

Active 30 mins
Total 30 mins
Serves 4 servings

Ingredients

  • 3 bundles soba noodles (12.7 oz)

  • 1/2 cup dried wakame (see note)

  • 1/2 cup white miso paste

  • 1/4 cup sesame oil

  • 1/2 cup rice wine vinegar

  • 1/2 tablespoon freshly grated ginger

  • 2 tablespoons peanut oil

  • 1/4 cup water

  • 1 bunch kale, leaves removed from stems and finely chopped (about 8 cups chopped)

  • 1 cup bean sprouts

  • 2 ripe Hass avocados, diced

  • 1/2 cup picked fresh cilantro leaves

  • 1 sheet nori, cut into strips

  • 2 tablespoons sesame seeds

Directions

  1. Cook the noodles and wakame in boiling water according to the package directions, about 4 minutes, then rinse thoroughly under cold water, mixing the noodles well. Drain.

  2. While the noodles are cooking, combine miso paste, sesame oil, vinegar, ginger, peanut oil, and water in a large bowl. Whisk until homogenous. Set aside.

  3. Toss kale with 2 tablespoons dressing and divide between four serving bowls. Toss noodles with another 2 tablespoons dressing and add on top of noodles. Top bowls with bean sprouts, avocado, cilantro, nori and sesame seeds. Drizzle with more dressing, and serve with additional dressing on the side. Unused dressing can be stored in a sealed container in the refrigerator for up to 1 week.

This Recipe Appears In

Nutrition Facts (per serving)
554 Calories
31g Fat
61g Carbs
17g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 554
% Daily Value*
Total Fat 31g 40%
Saturated Fat 5g 23%
Cholesterol 0mg 0%
Sodium 1408mg 61%
Total Carbohydrate 61g 22%
Dietary Fiber 12g 43%
Total Sugars 15g
Protein 17g
Vitamin C 152mg 759%
Calcium 279mg 21%
Iron 5mg 28%
Potassium 1143mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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