Easy Soba Noodle Recipe with Hummus and Kale served on a dark metal dish on a dark blue table

Hummus, kale and coriander noodles

  • serves 2
  • Easy

Check out this easy vegan salad recipe with crunchy kale, fiery ginger and topped with a creamy hummus and peanut butter dressing - an easy midweek meal for two

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*This recipe is gluten-free according to industry standards

Ingredients

  • kale two big handfuls, stalks removed and leaves shredded
  • garlic 1 large clove, thinly sliced
  • sesame oil 1 tsp
  • spring onions 5, 3 sliced into 3cm chunks, 2 thinly sliced
  • soba noodles 200g
  • stem ginger balls in syrup 2, finely diced
  • sesame seeds 1-2 tbsp
  • coriander a small bunch, stalks finely chopped, leaves roughly chopped

DRESSING

  • peanut butter (crunchy or smooth) 1½ tbsp
  • hummus 4 tbsp
  • tamari or light soy sauce 1½ tbsp
  • lime 1, juiced to make 2 tbsp, plus wedges to serve
  • chiu chow chilli oil 2 tsp, plus a little extra to serve (see notes below)

Method

  • Step 1

    For the dressing, mix 2 tbsp of boiling water into the peanut butter to loosen it, then whisk in the hummus, tamari, lime juice and chilli oil. If it’s still a little thick, add another tbsp of water – it should have a drizzle-able consistency.

  • Step 2

    Blanch the shredded kale for 30 seconds in boiling water, then rinse under cold water to cool and pat dry with kitchen paper.

  • Step 3

    Fry the garlic in a non-stick frying pan in the sesame oil for 1 minute until it softens. Stir in the spring onion chunks and fry for another few minutes until they soften and the garlic is golden.

  • Step 4

    Cook the soba noodles following pack instructions, then drain and rinse under cold water.

  • Step 5

    On a platter, toss 1/2 the dressing with the kale, fried garlic and spring onions. Add the noodles, sliced spring onions, ginger and sesame seeds, and most of the coriander, and use your hands or soft-tipped tongs to toss everything together without breaking up the noodles. Serve with the rest of the dressing, remaining coriander, lime wedges and more chilli oil, if you like.

Chiu chow chilli oil contains crispy garlic, ginger and chilli flakes. We used Lee Kum Kee, which is available from large supermarkets.

Try more of our vegan recipes here...

Bowl of creamy aubergine curry with a plate of forks at the side

 

Nutritional Information

  • Kcals 746
  • Fat 29.9g
  • Saturates 2.7g
  • Carbs 90.8g
  • Sugars 6.3g
  • Fibre 5.3g
  • Protein 25.8g
  • Salt 2.3g
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