We aren't too familiar with soba noodles in these parts, but the second I saw this recipe, I knew we had to try it. There's something about the combo of the noodle with the sautéed kale...and then of course, the egg. It just all goes together and leaves you wanting more! I really think the secret ingredient is the sesame oil. It smells so damn good and always seems to round out a dish. We also used it in this dish and LOVE it.
//Ingredients// (serves 2)Soba Noodles, 6oz dry (about 3 cups cooked) – we used the Hakubaku brand, they cook up in 4 minutes and are already portioned out for you in the packaging.
4 cups uncooked kale, tough stems removed and leaves roughly chopped
4 tbsp olive oil, divided
2 cloves garlic, minced
salt, to taste
3 tbsp sesame oil
white sesame seeds, optional
//Method//Cook the soba noodles according to packaging, then set aside
In a wok or large pan, bring 1 cup of water to a boil. Toss the kale into the water and let cook for about 2 minutes until bright green. Remove from heat, drain water and set aside.
Heat up 2 tbsp olive oil over medium high heat in the same wok/large pan. Saute the garlic for about 30 seconds, then toss in the kale. Saute for 1-2 minutes, then add the salt and sesame oil. Mix well and cook for another 2 minutes, remove from heat and transfer to a plate.
Heat a small pan over medium heat, then add about 1 tbsp sesame seeds and roast for about 1 minute. Make sure they don’t burn, because they can go from roasted to burnt pretty quickly. Remove from heat.
In the same small pan, heat 1 tbsp olive oil for about 1 minute. Then crack the egg into the pan. Immediately turn the heat down to low and let the egg cook for about 1 minute. Flip the egg over and let cook for 1-2 minutes, depending on whether you like your egg over easy or over medium. Repeat for second egg. The runnier the egg, the better the overall taste.
Place the egg on top of the kale and noodles, then sprinkle the roasted sesame seeds on top. Serve and enjoy! I added sriracha to mine to add a little kick!