Oxbow Farm & Conservation Center

Massaged Kale w/ Soba Noodles & Grilled Shiitakes

Inspired by a cooking class at Revel Kitchen

I love what they do with vegetables at Revel. This simple soba noodle salad is an example of why. Just a few good ingredients put together without much fuss… but tastes addictively amazing.


  • 1 bu Dino kale
  • 1 pint Shiitake mushrooms
  • 1 tsp Coarse kosher salt
  • Canola oil
  • Salt and freshly ground pepper
  • 1 pkg Soba noodles
  • Chili vinaigrette

  • De-stem the shiitakes, I do this by simply pulling the stem from the top (save the stems for adding meaty flavor to stock). Toss the shiitake tops w/ some canola oil, a pinch of coarse salt and freshly ground pepper. Grill or roast in a 425 degree oven until browning and beginning to char, about 10-15 minutes. Once cool slice into strips.

    De-stem the kale – you can do this with a knife or simply grab the leaf in one hand folded so the stem is on-top, grab the stem at the bottom and pull to remove, you don’t need to remove all the stem, just the thick part. Stack the leaves on top of each other and slice into thin ribbons, 1/4” to 1/2” wide. Put kale into a large bowl and sprinkle w/ 1 tsp coarse kosher salt. Massage the salt into the kale for about 5 minutes. This breaks down the cellular walls making the kale soft and juicy.

    CHILI VINAIGRETTE

    • 1/8” C Soy sauce
    • 1/8” C Rice wine vinegar
    • 1/2 tsp Sriracha hot sauce
    • 1/4 C Toasted peanut oil (Spectrum makes an excellent one)

    Combine all the ingredients in a glass jar w/ a tight fitting lid. Shake to combine.

    Cook the soba noodles according to the instructions. Rinse and dry on towels, this helps the dressing stich to the noodles better. Add the soba noodles, shiitakes and chili vinaigrette to the kale and toss to combine. Taste and adjust seasoning. Enjoy