Peanut Soba Noodle Salad with Kale and Edamame
A cold Asian inspired soba noodle salad with garlic sauteed kale and edamame dressed in a creamy and gingery peanut sauce.
Servings: 4 servings
- 2 tbsp Canola oil
- 2 garlic cloves finely chopped
- 1 bunch kale chopped and hearty stem removed
- salt and pepper to taste
- 6 oz soba noodles
- 2 tsp sesame oil
- 2 cups edamame defrosted, if frozen
- 1 green onion chopped
- sesame seeds for garnish
- 1/4 cup creamy peanut butter
- 1 tsp sambal
- 1 tsp honey
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 inch piece ginger peeled and grated
- 1 garlic clove grated
- 1 lime zest and juice
- Few tablespoons water to thin out sauce, if needed
Bring a large pot of water to boil and cook soba noodles for 4-5 minutes. When done, drain and toss with sesame oil to noodles don't stick.
If using frozen edamame, run under hot water for a few minutes to defrost and set aside.
In large skillet, heat canola oil and saute garlic for 1-2 minutes. Add chopped kale and cook until kale has wilted, tossing it around with the garlic oil. Season with salt and pepper and cook until just wilted, but not overcooked.
Using a food processor or blender, add peanut sauce ingredients and pulse until smooth. Add a few tablespoons of water to thin out, it needed.
In a large bowl, add the soba noodles, sauteed kale, edamame and toss with peanut sauce.
Garnish with chopped green onions and sesame seeds.
- To make the dish vegan, omit the honey and a teaspoon of sugar.
- If you don't have sambal, sriracha is a good substitute.
- Soba noodle salad can be served chilled or at room temperature.
- Lasts up to 3 days in the fridge and is great for lunches.
Calories: 450kcal | Carbohydrates: 50g | Protein: 21g | Fat: 22g | Saturated Fat: 3g | Sodium: 959mg | Potassium: 745mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3277IU | Vitamin C: 51mg | Calcium: 128mg | Iron: 4mg