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Cold Sesame Noodles with Kale & Shiitakes

Serves 4
I used tofu in this yummy veggie-noodle salad, but feel free to sub in your cooked protein of choice.

Ingredients

  • 4-6 ounces noodles, I used these brown rice noodles
  • a few cups sliced shiitake mushrooms
  • 2 cups chopped kale, massaged (see notes below)
  • 1 cup thinly sliced cabbage
  • 3 small carrots, chopped into matchsticks
  • a few radishes, thinly sliced
  • 1/4 chopped scallions
  • a few tablespoons sesame seeds
  • 1/2 package extra firm tofu, chopped into cubes

dressing:

Instructions

  • Whisk the dressing ingredients together.
  • Cook your shiitakes: I baked mine in the oven - slice and toss with a good glug of olive oil and some salt. Bake in a 350 degree oven until crisp and slightly charred (about 25 minutes). Alternatively, you could cook them down in a pan with a little bit of oil & salt or soy sauce, about 10-15 minutes. Stir only occasionally.
  • Cook the noodles according to package directions. Drain and rinse in cold water.
  • Place the noodles in a large bowl and toss with the kale, cabbage, carrots, radishes, shiitakes, and toss with most of the dressing. (Let it all sit and marinate for a while while you clean up the kitchen).
  • Add sesame seeds, then taste and adjust. Add more dressing, soy sauce, lime and/or sriracha to your liking. Serve chilled or at room temp. Store leftovers in the fridge. Pack in to-go containers and bring to work.

Notes

Prep your kale by drizzling it with a little bit of olive oil and a few good pinches of salt. Massage it well with a your hands until it wilts down quite a bit. (If you make kale salads, you're already familiar with the method). The leaves will become softer and less raw tasting.
If you're not a fan of raw tofu you can bake it, pan sear it, or just buy the kind from the store that's already baked.