Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
For the noodles
4-6 handfuls of kale leaves
300 g of buckwheat noodles
6-8 shiitake mushrooms, sliced
2 teaspoons of coconut oil or ghee
2 brown onion, finely diced
2 medium-size chicken breast, chopped
2 long red chili, finely sliced
4 large garlic cloves, finely diced
4-6 tablespoons of Tamari sauce
For the miso dressing
3 tablespoons of fresh organic miso
2 tablespoons of Tamari sauce
2 tablespoons of extra-virgin olive oil
2 tablespoons of lemon or lime juice
2 teaspoons of sesame oil (optional)
- Bring to boil a medium bowl of water. Add the kale and cook until slightly wilted, for 1 minute. Sieve out the kale and set aside, then, bring the water to the boil again. According to the package instructions, add soba noodles and cook for about 5 minutes. Rinse with cold water and keep aside.
- Fry the shiitake mushrooms using a little quantity of ghee or coconut oil for 2-3 minutes to turn brown on each side. Add sea salt and set aside.
- Place the frying pan over medium-high heat and heat additional coconut oil or ghee. Pour in the chili and onion and cook for 2-3 minutes before adding the chicken pieces. Cook over medium heat for 5 minutes, occasionally stirring before adding the garlic, tamari sauce and little water. Stir steadily until the chicken has been cooked thoroughly for another 2 to 3 minutes.
- Add the kale and soba noodles as you toss through the chicken. Mix the miso dressing and drizzle over the noodles when you’re done cooking
Nutrition: Calories: 246 Fat: 18g Protein: 2g Carbohydrate: 19g Fiber: 5g