Ingredients

• 8 oz soba noodles
• 1 tbsp sesame oil
• 1 cup sliced mushrooms
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes
• 4 cups chopped green kale
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp agave syrup
• 2 green onions, sliced
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Preparation

Cook the soba noodles according to the package directions and set them aside.
In a large skillet, heat the sesame oil over medium-high heat. Add the mushrooms and cook until they begin to brown, about 4 to 5 minutes. Add the garlic, ginger, and red pepper flakes and cook until they become fragrant, about 30 seconds. Add the kale and cook until it is wilted, about 2 to 3 minutes. Add the cooked soba noodles and season with the soy sauce, rice vinegar, and agave. Cook until the noodles have heated through and stir in the green onion and cilantro.
Serve immediately or store in the refrigerator for up to 5 days.