Portabello Mushroom and Kale Soba Noodles
two generous servings
two portabello mushrooms
1 bunch of kale
half of a tomato (except for Lindsey because she doesn't like them)
1 can of butter beans
1 clove of garlic, minced
1 1/2 tbps balsamic vinegar
1 tbps tamari
juice of half a lemon
splash of tabasco sauce
2 bundles of soba noodles
*how fun is it to have bundled noodles? seriously...I took a picture.
Ok so here's the drill: while you're boiling the water for the noodles, cook the sliced mushrooms, and then add the beans. After a few minutes, add the kale, and stir-fry together, and begin to cook the noodles.
Mix together remaining ingredients in a small bowl, and then add to the pan. Drain the noodles, toss in a little olive oil, mix together and presto:
Bonus: soba noodles are so good for you! They are made from buckwheat flour, and have nine (9!) grams of protein per serving. Add the protein from the beans and you're in serious business.