Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Foraging with Alexis Nikole Nelson.
Spicy, garlicky soba noodles and dark green kale yield a hearty and quick vegetarian meal. Leeks add a delicate, onion flavor. We liked using a buckwheat-wheat blended soba noodle, but any variety will work. The dish is fine as is, though a sunny-side up egg would be a nice complement. Gochujang, a chili paste common in Korean cooking, adds savory-salty heat to the noodles. It can be found in Asian markets and most larger supermarkets.
8.8-ounce package dried soba noodles
tablespoon packed light brown sugar
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT