loveandlemons5.0
Peanut Soba Noodles with Kale
This soba noodle bowl loaded with green veggies, herbs, and zesty, sweet, and spicy peanut sauce makes a healthy 30-minute weeknight dinner. Gluten-free.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●whisk
- ●skillet
- ●bowl
📝 Preparation Steps
1
Bring a pot of water to a boil and cook noodles according to package directions. Set aside.
2
Make the sauce: Whisk together the peanut butter, soy sauce, mirin, garlic, ginger, honey, lime zest, sriracha, and sesame oil, adding water as needed to reach your desired consistency. Taste and adjust seasonings. Set aside.
peanut butter (creamy or crunchy)2 tablespoonsmirin1 tablespoonminced ginger1 tablespoonlime, for squeezing1Zest of 1 limesesame oil1 tablespoon
3
In a large skillet, heat the olive oil. Add the chopped kale and cook for about ⏱️ 30 seconds, tossing it as you go to bring wilted leaves from the bottom to the top. Add the edamame and scallions. Cook, stirring, for about 30 more seconds. (Alternatively, blanch the vegetables in boiling water and transfer them to an ice bath to stop the cooking process.)
kale, chopped (5 or 6 large leaves)1 poundedamame, cooked and shelled1 cup
4
Pour the dressing and noodles into the skillet and toss with the vegetables. (If your skillet isn’t large enough for this, transfer to a large bowl.)
5
Taste and adjust seasonings and stir in the basil and cilantro. Squeeze the lime on top and garnish with the chopped peanuts.
lime, for squeezing1Zest of 1 lime
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