Peanut Soba Noodles with Kale and Edamame
I am learning to branch out with what I cook. Honestly, for the standard its mostly Italian or Mediterranean based here. I think that is why I am so interested in learning different cuisines, such as Asian and Indian.
I don’t know how authentic this noodle dish here, but it does encompass similar Asian flavors, ginger, soy and rice vinegar to name a few. But honestly, how authentic is peanut butter in Asian cooking? Does anyone know?
That is what I am set out to discover this year. Ingredients that I have never worked with, can’t understand yet be able to build upon to create an amazing and unami experience.
This noodle dish was put together for a local Food Blogger meetup, and the theme was “kale”, actually, it was called “Kalelapalooza”! So with about 20 different dishes and drinks, ALL with kale…ya…I felt pretty green that day.
This Asian inspired dish is simple and light. and has almost have the carbs as regular pasta (though it is still made up of mostly carbs), it is still a better choice. I took inspiration from other recipes I found online and went from there. Sauteed kale in garlic wilts down enough for the cold salad and still bears texture. Snappy edamame are added in and tossed with a delicious sauce of peanut butter, soy and grated ginger. If this is the start of my modest Asian culinary adventure…I’m pretty glad it started this way!
Method:
1) Bring a large pot of water to boil and cook soba noodles. These cook much faster than regular pasta, about 3-4 minutes at a rapid boil. When done, drain and run under cool water to stop cooking.
2) If using frozen edamame, run under hot water for a few minutes to defrost. Set aside.
3) In large skillet, heat olive oil and saute garlic until lightly brown. About 3-5 minutes. Add kale and allow to cook and wilt. Season with salt and pepper. About 5 minutes. You don’t want it to cook down all the way, just tender.
4) Using a food processor or blender, add peanut sauce ingredients and pulse until smooth. Add a few TB of water if needed to thin out.
5) Now in a large bowl, add the soba noodles, kale and toss with peanut sauce. Add edamame and toss gently, not to break the edamame.
6)Serve at room tempterature or chill in fridge.
Inspired by Love and Lemons and Aggie's Kitchen
Ingredients
- 8 oz soba noodles
- 2 cups Kale, chopped and hearty stem removed
- 2 cups edamame (not in pods)
- 2 garlic cloves, chopped
- 1/4 cup creamy peanut butter
- 1 tsp sriracha
- 1 tsp hone
- 2 Tb soy sauce
- 1 Tb rice vinegar
- 1/2 in piece ginger, peeled and grated
- 1 garlic clove, grated
- 1 lime, zest and juice
- Few table spoons water (to thin out sauce, if needed)
Instructions
- Bring a large pot of water to boil and cook soba noodles. These cook much faster than regular pasta, about 3-4 minutes at a rapid boil. When done, drain and run under cool water to stop cooking.
- If using frozen edamame, run under hot water for a few minutes to defrost. Set aside.
- In large skillet, heat olive oil and saute garlic until lightly brown. About 3-5 minutes. Add kale and allow to cook and wilt. Season with salt and pepper. About 5 minutes. You don't want it to cook down all the way, just tender.
- Using a food processor or blender, add peanut sauce ingredients and pulse until smooth. Add a few tb of water to thin out, it needed.
- Now in a large bowl, add the soba noodles, kale and toss with peanut sauce. Add edamame and toss gently, not to break the edamame.
- Serve at room temperature or chill in fridge.
Yummy and healthy .. Did you really make it by yourself ?? Great ..
Iffa recently posted..Around Jakarta
This looks amazing and totally making me hungry!!
And ok, love the “Kaleapalooza”
Aggie recently posted..Simple Salmon Salad
Oh yes, this was wonderful! So glad we got to taste it at Kale-a-palooza! How simple, nutritious and perfectly easy! We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography. Please come LIKE us on Facebook for more recipes and tips on super healthy greens like kale, chard, beet, mustard, turnip, collard, escarole, dandelion and other green leafies. https://www.facebook.com/Cut.n.Clean.Greens
–Your friendly Southern California farmers at Cut `n Clean Greens
https://www.facebook.com/Cut.n.Clean.Greens
Thank you so much!! Found you on FB and will be posting another recipe with your winter greens mix tomorrow! I’ll post it on your page too!
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