My love for a peanut sauce never ends. I could happily eat this dressing by the spoonful. This was a super easy week night meal to toss together and the noodles get even better as they sit. They are quite tasty cold the next day. If you can’t find watermelon radishes regular work just fine. You could honestly do any veggies you wanted with this.
** The package of noodles I bought was 9 oz instead of 6 so I doubled the sauce and mainly because I love sauce. **
|| P E A N U T N O O D L E K A L E B O W L S ||
via Love and Lemons Cookbook (if you don’t have this cookbook you need it)
– 6 ounces soba noodles (can be found in the Asian section)
– 1 bunch kale, stems removed and chopped
– 2 watermelon radishes sliced
– 1/2 cup frozen edamame thawed
– 2 tablespoons sesame seeds
D R E S S I N G
– 3 tablespoons creamy peanut butter
– 1 tablespoon toasted sesame oil
– 1.5 teaspoons soy sauce
– 1 teaspoon fresh minced ginger
– 1 garlic clove minced
– 1 teaspoon sriracha
– 3 tablespoons water
In a small bowl whisk together peanut butter, sesame oil, soy sauce, ginger, garlic and water.
Bring a large pot of salted water to a boil. Cook noodles according to package. When noodles are cooked transfer them to a colander to drain reserving water. Using the same water add in the kale and blanch for 30 seconds until slightly wilted. Drain the kale. Add the noodles and kale to a bowl.
Add the sauce to the noodles and kale and toss all together. Garnish with sliced radishes and edamame and sprinkle with sesame seeds.
I am really loving plaid this Fall. I recently ordered this plaid dress and wanted to share it while it is on sale- 60% off. This is my favorite style Equipment Dress because it is so versatile. I am wearing a small.
The Blouse version is also 60% off.