Cold Soba Noodles With Kale, Avocado, And Miso-Sesame Dressing Recipe

• 3 bundles soba noodles (12.7 oz)
• 1/2 cup dried wakame (see note)
• 1/2 cup white miso paste
• 1/4 cup sesame oil
• 1/2 cup rice wine vinegar
• 1/2 tablespoon freshly grated ginger
• 2 tablespoons peanut oil
• 1/4 cup water
• 1 bunch kale, leaves removed from stems and finely chopped (about 8 cups chopped)
• 1 cup bean sprouts
• 2 ripe hass avocados, diced
• 1/2 cup picked fresh cilantro leaves
• 1 sheet nori, cut into strips
• 2 tablespoons sesame seeds

1. Cook the noodles and wakame in boiling water according to the package directions, about 4 minutes, then rinse thoroughly under cold water, mixing the noodles well. Drain.
2. While the noodles are cooking, combine miso paste, sesame oil, vinegar, ginger, peanut oil, and water in a large bowl. Whisk until homogenous. Set aside.
3. Toss kale with 2 tablespoons dressing and divide between four serving bowls. Toss noodles with another 2 tablespoons dressing and add on top of noodles. Top bowls with bean sprouts, avocado, cilantro, nori and sesame seeds. Drizzle with more dressing, and serve with additional dressing on the side. Unused dressing can be stored in a sealed container in the refrigerator for up to 1 week.

noodles, dried wakame, white miso paste, sesame oil, rice wine vinegar, freshly grated ginger, peanut oil, water, kale, bean sprouts, hass avocados, cilantro, nori, sesame seeds

Taken from www.seriouseats.com/recipes/2014/09/cold-kale-salad-soba-noodle-sesame-dressing-recipe.html (may not work)