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1. Bring a large pot of salted water to a boi, then cood the soba noodles according to package directions. Drain, then toss with 3 tsp of the sesame oil.
2.While the noodles are cooking, prepare the veggies. Wash and dry the kale, If using large, Tuscan kale remove the leaves from the stems, tjen working in batches, stack the leaves, roll them up tightly and slice into thin ribbons. Place the ribbons ina large bol. If using baby kale, simply put the clean dry leaves into the bowl. Add 2 tsp of the sesame oil and 1/4 tsp seas salt, then massage with your hands until the leaves have started to shrink and glisten.
3. Remove the outer leaves from teh Brussel sprouts, cut off the bottom stem, then slice them as thinly as possible. Cut the slices into slivers, then toss with the kale.
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4. Pound the garlic into a paste with 1/8 tsp salt in a mortar and pestle. Whisk in the rice vinegar, then the reamining 3 tsp sesame oil, then the soy sauce until tyou have a smooth dressing. Pour over the kale and jBrussel sprouts and tooos to coat. Toss with the cooked noodles, sesame seeds, and red chile flakes, Finish with chives or scallions, and serve at room temperature or chilled.
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