They are easy to tote, can be served cold or at room temperature and can be made up to two days in advance. Today I'm making a double batch for a picnic.
Here's the recipe:
1 pound spaghetti, cooked al dente and rinsed with cold water
3 cloves garlic, minced
3 tablespoons sesame oil
2 tablespoons canola oil
4 tablespoons soy sauce
3 green onions, thinly sliced
3 cups chopped kale (with the ribs removed), cooked for 1 minute in the microwave
red pepper flakes (optional)
In a small bowl whisk together the garlic, sesame oil, canola oil, soy sauce and optional red pepper flakes.
Combine the noodles, kale and green onions in a large bowl and toss with the soy sauce and oil dressing.
Cover the bowl with plastic wrap and let the noodles set for at least 30 minutes for the flavors to meld. Give the noodles another toss and serve at room temperature or refrigerate them for later.