Soba Noodles and Ginger Tahini with Crispy Kale, Shallots, and Romaine

From “What’s Cookin Good Lookin”

Makes enough for 4 people

Ingredients:

• 1/3 cup of tahini
• 1/3 cup of water
• 1/2 teaspoon of salt
• 2 heaping teaspoons of grated ginger
• 1 clove of garlic, pressed
• 1/4 cup of lemon juice
• 1 teaspoon of tamari
• 2 teaspoons of toasted sesame oil
• pepper + red pepper flakes (optional)
• a package of soba noodles
• a drizzle of grapeseed (or another neutral tasting, high-heat oil)
• 1 shallot, thinly sliced
• 5-6 leaves of kale, stems removed and roughly chopped
• 4-5 romaine leaves, roughly chopped
• 1 green onion, thinly sliced
• some sesame seeds

Instructions:

1. Being a medium sized pot of water to a boil and cook the soba noodles according to the package.
2. While your noodles are cooking, prepare the dressing. In a small bowl, whisk together all of the ingredients for the tahini. Taste, and adjust the seasoning as necessary.
3. When the noodles are done, run them under cold water to cool them down. In a serving bowl, Toss the noodles with the tahini and set aside. You can also place them in the fridge while you prepare the rest if you like your soba noodles cold.
4. In a cast iron skillet, heat up the oil over medium heat and add the shallots. Cook the shallots for about two minutes before adding the kale and romaine. Add the kale and romaine and cook until everything gets crispy and starts to brown a little.
5. Toss the kale, romaine, and shallots in with the noodles. Top with the green onion, sesame seeds, and red pepper flakes (if you like).