Open Sesame by Rachel Belle

Author:Rachel Belle [Belle, Rachel]
Language: eng
Format: epub
Publisher: Blue Star Press
Published: 2024-11-12T00:00:00+00:00

1 Bring a large pot of salted water to a boil. Add the kale and blanch for a minute or two, until bright green and softened. Reserving the kale water, transfer the kale to a strainer using tongs and run it under cold water to stop the cooking.

2 Cook the soba noodles in the kale water according to package directions, until al dente.

3 While the noodles are cooking, squeeze out as much water as possible from the kale and slice the kale blob into ½-inch ribbons. Sprinkle lightly with salt, drizzle with 1 teaspoon of the sesame oil, and lightly massage it into the kale. Set aside.

4 Drain the soba noodles and rinse with cold water until the noodles are cold. Set aside.

5 In a large serving bowl, add 3 tablespoons of sesame oil, the soy sauce, honey, sesame seeds, and sriracha and whisk until the honey has completely dissolved. Add the soba noodles, tossing until the noodles are evenly coated.

6 Add 2 teaspoons of the neutral oil to a large pan heated to medium high, and sauté the zucchini in a single layer until both sides are deeply browned, seasoning with a light sprinkle of salt on each side. This will most likely need to be done in batches. Add 2 more teaspoons of oil before starting each batch. Transfer the zucchini to a plate to cool.

7 Add the green onions, kale, and zucchini to the soba noodles, tossing carefully to keep the zucchini intact. If you have the time, let the noodles marinate for a few hours. If you can’t, it can be eaten immediately. Leftovers are tasty both cold and at room temperature.

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