Peanut Soba with Edamame and Kale

Whipped this up for myself while Ross was a'hunting last week. Ummmm, YUM! Peanut Soba Noodles with Edamame and Kale, anyone? Yes, please.

I'll also take 3 more leftover servings :) Cold OR hot works for me.

This might also be my favorite way to eat Kale thus far. Who knew?

Recipe from Love and Lemons HERE.

Peanut Soba with Edamame and Kale

serves 4loosely adapted from the Tastespotting the blog

INGREDIENTS:
8 oz. soba noodles (or rice noodles if gluten free)
1 pound kale (5 or 6 large leaves), chopped
1 cup edamame (cooked and shelled)
3-4 scallions, chopped
1/4 cup chopped basil leaves
1/4 cup chopped cilantro leaves
juice of one lime
1/4 cup crushed peanuts

sauce:
2 tablespoons peanut butter (creamy or crunchy)
1.5 tablespoon soy sauce
1 tablespoon mirin
2 garlic cloves, minced
1 tablespoon minced ginger
1/2 teaspoon honey (or agave or brown rice syrup)
zest of 1 lime
1/2 teaspoon sriracha (or to taste)
1/4 to 1/2 cup water, (to thin sauce)
1 tablespoon sesame oil

METHOD:

Bring a pot of water to a boil and cook noodles.

Whisk together sauce ingredients. Set aside.

In a large skillet, heat 1 tablespoon olive oil. Add chopped kale, cook for about 30 seconds (tossing it as you go – bringing wilted leaves from the bottom to the top). Add edamame and scallions. Cook, stirring, for about 30 more seconds. (you could also just blanch the vegetables…boiling water + ice water)

Pour in the dressing and noodles and toss together. (If your skillet isn’t large enough for this transfer to a large bowl).

Taste and adjust seasonings.

Stir in basil and cilantro. Squeeze lime on top and garnish with chopped peanuts.

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