Noodles and Greens with Creamy Japanese Dressing

By Vegiegail

From the McDougall Newsletter

Ingredients

• Dressing:
• 8-9 ounces soba noodles
• 1 large bunch kale or collard greens
• ¼ cup soy sauce
• ¼ cup rice vinegar
• ¼ cup agave nectar
• 2 tablespoons tahini
• ½ cup silken tofu (optional)
• Toasted sesame seeds (optional)

Details

Servings 2
Adapted from drmcdougall.com

Preparation

Step 1

Bring a large pot of water to a boil. Add uncooked soba noodles to the pot. Return to a boil and cook for about 5 minutes. Add greens and continue to cook, uncovered, stirring frequently to keep the greens under the water, for about 5 more minutes. Drain and place in a bowl. This is an easy way to cook any type of pasta and greens together. Cook the pasta until it is about half-way cooked, then add the greens to the cooking water and continue to cook until both are done. Try this with asparagus and broccoli also.

Process dressing ingredients in a high speed blender until smooth and creamy. Toss into noodles and greens.