1 bunch greens
5 tsp. toasted sesame oil
10 brussels sprouts or the equivalent of cabbage
1 plump clove garlic
1 Tbsp. rice vinegar
1 tsp. tamari or soy sauce
2 Tbsp. toasted sesame seeds (white or black)
2 pinches red pepper flakes
250gm soba noodles
4 slivered green onions, for garnish
Slice the leaves from their stems and discard the stems. Put the ribbons in a large bowl with 1 tsp. of the sesame oil and 1/4 tsp. seasalt. Massage the leaves with your hands until they glisten.
Smash garlic. Stir in the vinegar, remaining sesame oil and soy sauce. Pour the dressing over the greens and toss well. This much can be done in advance and kept in the fridge until ready to serve, or enjoyed alone as a salad.
Bring the water to a boil. When starting the noodles, finish the salad with the sesame seeds, pepper flakes and green onions. Cook the noodles according to package instructions and drain well. Toss the noodles with the greens. The noodle salad can be served warm or cold.