Buckwheat Noodles With Chicken Kale & Miso Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 2
For the noodles
  • 2-3 handfuls of kale leaves (removed from the stem and roughly cut)
  • 150 g / 5 oz buckwheat noodles (100% buckwheat, no wheat)
  • 3-4 shiitake mushrooms, sliced
  • 1 teaspoon coconut oil or ghee
  • 1 brown onion, finely diced
  • 1 medium free-range chicken breast, sliced or diced
  • 1 long red chilli, thinly sliced (seeds in or out depending on how hot you like it)
  • 2 large garlic cloves, finely diced
  • 2-3 tablespoons Tamari sauce (gluten-free soy sauce)
For the miso dressing
  • 1½ tablespoon fresh organic miso
  • 1 tablespoon Tamari sauce
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon or lime juice
  • 1 teaspoon sesame oil (optional)
  1. Bring a medium saucepan of water to boil. Add the kale and cook for 1 minute, until slightly wilted. Remove and set aside but reserve the water and bring it back to the boil. Add the soba noodles and cook according to the package instructions (usually about 5 minutes). Rinse under cold water and set aside.
  2. In the meantime, pan fry the shiitake mushrooms in a little ghee or coconut oil (about a teaspoon) for 2-3 minutes, until lightly browned on each side. Sprinkle with sea salt and set aside.
  3. In the same frying pan, heat more coconut oil or ghee over medium-high heat. Sauté onion and chilli for 2-3 minutes and then add the chicken pieces. Cook 5 minutes over medium heat, stirring a couple of times, then add the garlic, tamari sauce and a little splash of water. Cook for a further 2-3 minutes, stirring frequently, until chicken is cooked through.
  4. Finally, add the kale and soba noodles and toss through the chicken to warm up.
  5. Mix the miso dressing and drizzle over the noodles right at the end of cooking, this way you will keep all those beneficial probiotics in the miso alive and active.
Recipe by Happy Body Formula at https://happybodyformula.com/buckwheat-soba-noodles-chicken-kale-miso-dressing/