More Love & Lemons! This was easy and tasted great. And since I’m technically writing this from the future, I can say that I’ve already made it more than once. It also gives us a chance to use our new favorite noodle bowls with chopstick holders.
loosely adapted from the Tastespotting the blog
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
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
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.