Soba Noodle Bowl with Kale and Mushrooms

• 6oz soba noodle
• 1 tbsp extra virgin olive oil
• 8 brussel sprouts, trimmed and halved
• 2 cup trimmed and quartered white mushrooms
• 2 cups chopped kale
• 1 small zucchini, quartered and sliced
• 1/4 cup low-sodium soy sauce
• 1 tsp minced garlic
• 1 tsp minced ginger
• 2 tsp agave syrup
• 1 tsp sesame seeds
• 1 small red chili pepper, seeded and sliced (optional)

1. Cook noodles according to package. Heat a large non-stick skillet over medium high heat. Add olive oil to pan and swirl to coat. 

2. Add sprouts and 1 tbsp water. Stir for 4 minutes. 

3. Add mushrooms, kale, zucchini, 1 tbsp water. Stir for 5 minutes. 

4. Stir in soy sauce, garlic, ginger and agave. Add noodles to pan and toss for 2 minutes. Top with sesame seeds and chili pepper. 

* This came out amazing. It truly got rid of any asian take out food I would crave, especially pad thai!