Music: Eddie & the Cruisers, original motion picture soundtrack
Here's a very quick and easy way to get both greens and grains in one meal. You could use kale, as I did, but you could also use spinach, rabe, or broccoli. I used whole wheat cappelini noodles but you could use soba, buckwheat, semolina, rice, or quinoa noodles instead. And like most vegan dishes, I'm finding that it's just as delicious room temperature the next day. For even more goodness, add sauteed or steamed tofu or tempeh.
From Lorna Sass's Short-cut Vegan:
Sesame Noodles with Kale
1 large bunch of kale
Noodles for 2-4 people (8-10oz)
1-2 tbsp toasted sesame oil
1-2 tbsp shoyu or tamari (I used tamari)
1 tbsp sesame seeds (toasting beforehand is optional)
Bring a large pot of water to a boil. Slice off & discard the thickest part of the kale stems. I used kitchen scissors to do this & it made it very easy. Then snip the remaining kale into very thin slices. Rinse well in a colander. When water is boiling, add noodles & cook for 5 minutes less than the cooking time instructs. Because capellini noodles are so thin & cook in 5 minutes, I placed both the noodles & the kale in the pot at the same time, boiling them together until tender. Drain it all in a colander, return to pot, and add oil, tamari, and seeds, tossing well. For variation, add chopped fresh tomato, sliced scallions, or shredded carrot. The possibilities are endless.