soba noodles with ramps & kale

It's that time of year again. Pastels, sunshine, open-toed shoes, and RAMPS. 

Yep, that's right. RAMPS. Capital R-A-M-P-S.

If you live in my corner of the world, the NE US, then you probably understand my excitement for this delightfully flavorful unique Allium (fancy word for the onion family).   

Ramps are a cousin to the leek. That really cool, good-looking cousin who travels the world and comes to visit once a year and parties all weekend long and then leaves. 

Ramps are best described as a leek, onion, garlic, chive, scallion and green onion combo. Because they are only around for a short period of time, you have to grab them while you can. If you've never had ramps before and you've passed by them at your local farmers market or grocery store, you need to pick some up.  You'll thank me. 

If you're still shaking your head totally confused as to what I am talking about, you probably live somewhere where they do not have ramps, and I'm sorry.

But, don't fret! You can still recreate this dish and any other dish that calls for ramps by substituting green onions, or leeks.  It will not be exactly the same experience, but you can pretend. 

/// On a totally separate but equally as enthusiastic note, in exactly 1 week and 2 days from this post Michael and I will be saying 'I do" on the beach in Mexico with our closest friends and family by our side.  Although I am beyond excited for this event which we have been planning for over a year, I am sad that I am not spending as much time here, on this blog, with my readers and fellow food friends. To make up for it, I promise to post lots of pics of mexico and the wedding week, and tons of inspired recipes when I return. In the meantime, you can also check me out on twitter and instagram for more frequent updates and fun photos from the week. \\\\

soba noodles with ramps & kale

{ If you are not able to find ramps at your local grocery store or farmers market, you can easily substitute with green onion, spring onion, or even leeks (although, leeks would require a slightly longer cooking time). Also, this noodle salad lends itself nicely to lots of vegetable combinations ... so go ahead and experiment! } 

2 people


6-8 oz  of soba noodles
a dozen ramps, with the roots discarded
2 tablespoons of grapeseed oil (or another high- heat oil for sautéing)
2 cups of kale, packed, and chiffonade 
1 tablespoon of peanut oil
1 tablespoon of  tamari
1 tablespoon of lemon juice
a generous pinch of red pepper flakes 
black and white sesame seeds for garnish


  • Place a pot of water on the stove, bring to a boil, and cook your soba noodles according to the package. 
  • While you are waiting for the water to boil, sautée the ramps.  Using a cast iron pan, heat up the grapeseed oil and add the ramps.  Cook for 5-8 minutes, or until the white parts are very tender and the leaves are wilted. Remove from the pan and set aside. 
  • In the same pan, sautée the kale.  Add the remaining tablespoon of grapeseed oil and cook the kale until it is wilted, about 6-8 minutes. 
  • Lastly, assemble the noodles. After you've strained the soba noodles, place them in a large bowl and toss them with the peanut oil, tamari, lemon juice, and red pepper flakes. Then add in the cooked ramps and kale.  Give it another good toss.  Adjust oil / seasoning as desired.  
  • Serve warm with the black and white sesame seeds as a garnish.