Kale + Brussels Sprout Soba Noodles

1904 faves | 28 recommends
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Sprouted Kitchen
Nutrition per serving    (USDA % daily values)
CAL
324
FAT
30%
CHOL
0%
SOD
34%

Comments

I suggest sautéing kale and brussels sprouts. This was a good dish!
Julia White   •  13 Mar   •  Report
looks good.
xnpdnr4dvcr8   •  19 Nov   •  Report
I lightly sauteed and was yummy. Used curly kale and quickly put it through the food processor. I will make again. Easy.
4fb759ff9458   •  9 Feb   •  Report
Gnammy!
984455fbc592   •  7 Sep   •  Report
I made this and it came out really bland. Any suggestions?
049c8fe7448b   •  6 Aug   •  Report
This sounded so good, but I wanted a warm meal, so I chopped as instructed but then sautéed the garlic, kale, and sprouts. I left out the vinegar (though maybe that would've still been good in a warm version?). DELISH
085e097fb678   •  11 May   •  Report
I thought this was terrific. Used gluten free pasta and Braggs Aminos instead of soy sauce. Yum!
6116fdf5be74   •  26 Apr   •  Report
tomake his gluten free as well you can use rice noodles
1a9250bdbd27   •  25 Mar   •  Report
Add a comment

Ingredients for 4 servings

1 bunch tuscan kale

5 tsp. toasted sesame oil

10 brussels sprouts

1 plump clove garlic

1 Tbsp. rice vinegar

1 tsp. low sodium soy sauce

2 Tbsp. toasted sesame seeds (white or black)

2 pinches red pepper flakes

4-8 oz. soba noodles

4 slivered green onions, for garnish

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