Since it’s been about half a year since I started this blog, I think it’s finally time I got a little personal on here. Things are about to get real. Deep breaths, Soph, you can do this…
I don’t love kale. THERE I SAID IT. I’m a vegetarian and a vegetable enthusiast and a food blogger for crying out loud, but I just CAN’T get on board the kale bandwagon. I mean, I like it just fine. But when it comes to greens I find spinach so much more versatile, and in most dishes I just feel like kale is too ostentatious and chewy and cabbagey. Spinach is so much more docile – it’s milder in flavour and it isn’t at ALL cabbagey and doesn’t lead to jaw injuries from ALL THE CHEWING (can you tell I feel very strongly about this?).
Still, on occasion I’ll suddenly and randomly crave kale. On one such occasion a few years back I stumbled upon this gorgeous recipe by Sprouted Kitchen. I made it, fell in love, ate it a few more times, then went off my kale kick again and used up the rest of my GIANT BAG – because here in Holland kale comes pre-shredded in a bag and is literally called farmer’s cabbage – in a stamp pot. (If you don’t know, that’s the Dutch’s glorious version of mashed potatoes made into a whole meal: potatoes, carrots and kale are boiled up and mashed together with cheese, then it all gets served up with sausage/fake sausage and lashings of gravy. Oh heavens, it is magnificent.)
Anyways – the other day I was perusing the produce aisle, as you do, and my eye caught one of those jumbo packs of farmer’s cabbage placed right beside this super cutesy bag of purple brussels sprouts (!!!!). And suddenly that elusive kale craving was back in full force. And thus these kale and brussels sprout noodle bowls were born.
I went back to that trusty Sprouted Kitchen recipe to kicks things off, but swapped out soba for glass noodles because I’ve been obsessed with them lately, and added some crunchy tofu and almonds to satisfy my (considerable) appetite. I added sesame seeds because we had them after an attempt at rolling our own sushi (20 tries later and it still isn’t as good as in a restaurant! tips?) but quite frankly they don’t bring that much to these noodle bowls except in terms of colour/brightness 😛 So don’t feel like you need to source any if you don’t have them!
ALSO! A note before I leave you with this recipe: I finally made a Facebook page, so if that’s your kind of thing I’d love for you to give my page a like over here!
These kale and brussels sprout noodle bowls are topped with crunchy sesame-fried tofu, a sprinkling of sesame seeds, and a handful of chopped almonds.
*I like my noodles really saucy, so bear that in mind when you're adding the dressing - if you like things a bit on the dryer side, start with about 1/2-3/4 of the dressing and add more as you please.