|10 min||8 min||18 min||1|
|4 leaf||Collard greens (as needed)|
|1/8 cucumber(s)||Cucumber (cut into matchsticks)|
|1/8 medium pepper(s)||Red bell pepper (thinly sliced)|
|2 stalk(s)||Green onion, scallion, ramp (cut into thin strips)|
|57 gm||Japanese noodles, soba, dry (a serving)|
|1 tsp||Sesame oil|
|1/4 tsp||Garlic powder (for dressing)|
|1 tsp||Sesame seeds (for dressing)|
|2 tbsp||Lime juice (fresh) (for dressing)|
|2 tsp||Rice vinegar (for dressing)|
|1/2 tbsp||Soy sauce, tamari (for dressing)|
|1/4 tsp||Sriracha (to taste, for dressing)|
|2 tbsp||Tahini (for dressing)|
1. Make the Tahini Dressing:
2. Prep the collard greens:
3. In the same water, boil the soba noodles according to package instructions, about 5 min. Drain, remove from heat, and toss with sesame oil.
4. With each collard leaf, spread some soba noodles perpendicular to the direction of the stem, add veggies and green onion and wrap tightly. Cut in half and, optionally, secure with a toothpick. Repeat with remaining collards.
5. Serve collard wraps with Tahini Dressing as dipping sauce.