5 cups packed finely chopped kale leaves (try to leave out the woodsy stems)
Pickled Carrots:
2 carrots, shaved with a vegetable peeler
4 tbsp rice vinegar
2 tbsp sugar
2 tsp salt
¼ cup water
1 Serrano, sliced lengthwise
Instructions
Kale:
In a small bowl, whisk together the soy, rice vinegar, sesame oil and seeds, and scallions. Place the clean kale in a large bowl, add the sauce and mix very well. Allow to sit for at least 45 minutes.
Pickled Carrots:
Place the carrot ribbons and Serrano in a glass jar (or container) with a lid. In a small bowl, whisk together rice vinegar, sugar, salt and water. Pour the pickle mixture over the carrots and allow to sit for at least 45 minutes.
Assembly:
In a large bowl, toss together the soba, cucumber, kale, and carrots (removed from their pickling liquid). Place the noodles and vegetables into 4 bowls and top with a hard boiled egg and sprinkle with sesame seeds. Served.
*If the noodles and veggies are a bit to dry for you, spoon a little of the pickling liquid from the carrots over it to make it a bit more saucy.
Notes
The marinated kale and pickled carrots need some time to sit, so plan ahead.
Recipe by Cooks and Kid at https://cooksandkid.com/marinated-kale-with-buckwheat-noodles/