Author Notes: An exceedingly simple but truly delicious quick meal, with possibilities for variation galore (more Sriracha! more peanut butter! different greens!). To make vegetarian/vegan, omit fish sauce. - Laura
- 1/4 teaspoon sesame oil
- 2 teaspoons soy sauce or tamari
- 1 teaspoon Sriracha sauce
- 1/8 teaspoon fish sauce
- 1 tablespoon peanut butter (any type)
- 3 ounces udon or soba noodles
- 1/2 bunch kale
- Heat 1 quart of water in a saucepan to boil.
- In a saute pan on low or medium-low heat, add sesame oil, soy sauce or tamari, Sriracha, and fish sauce. Stir ingredients or rotate pan to combine, about 30 seconds. Add peanut butter, stir to combine, then turn off heat.
- When water is boiling, blanch kale in water, about 15 seconds. Remove kale from water with slotted spoon, add kale to saute pan with peanut sauce, and stir to coat.
- Add soba noodles to boiling water and cook until al dente. Fresh soba will cook very quickly; dry noodles will cook in 3-4 minutes.
- Add soba noodles with tongs straight from the water to the saute pan with peanut sauce and kale. The unstrained noodles will carry enough water to dilute the peanut sauce; if you strain the noodles and then add to the sauce, then separately add 1 tablespoon water now.
- Garnish with your choice of chopped scallions, chili flakes, and/or chopped peanuts.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens