What to do
- Combine all ingredients for the sauce in a medium jar. Cover with lid and shake until thoroughly combined. Set aside or store in the refrigerator until ready to use.
- Cook the soba noodles according to package instructions, drain, rinse under cool water, and add to large mixing bowl. Add the sliced mango and carrot ribbons to the noodles and set aside.
- In a large skillet, over medium-high heat, add the mushrooms and cook until lightly browned and seared on the edges, about 5 minutes. Transfer mushrooms to the mixing bowl and return to the skillet. Add the kale and cook until lightly wilted, bright green, and tender. Add the kale to the mixing bowl and give everything a toss.
- Just before serving, pour over the sesame scallion sauce and gently toss to coat. Add in the sliced beets and garnish with cilantro and extra sesame seeds. Serve at room temperature or chilled in bowls.
**Keeps well in an airtight container in the refrigerator for up to 3 days.
What you’ll Need
2 tbsp sesame seeds
2 garlic cloves, crushed
2 red jalepeño peppers, thinly sliced
2 tsp chili pepper flakes
Zest and juice of 1 lime
2 tbsp rice vinegar
2 tbsp tamari
2 tbsp honey or maple syrup
2 tsp toasted sesame oil
¼ cup avocado oil
¼ cup green onions, thinly sliced
1 9.5 oz package soba noodles
1 mango, thinly sliced
4 carrots, thinly shaved into long ribbons
1 tbsp avocado oil
4 cups baby Portobello mushrooms, sliced
1 bunch kale, thinly sliced
2 (6.5oz) packages Love Beets Honey + Ginger Beets, quartered
1 bunch cilantro