Winter
Spicy, Peanutty Udon with Kale
Popular on Food52
60 Reviews
betsy
April 8, 2023
Such a small serving size and while it's simple, the peanut sauce could be so much tastier with just a few more ingredients that wouldn't necessarily make it that much harder/more time consuming. I did appreciate the addition of kale, which I've never used in peanut noodles before.
rachel
November 1, 2022
This is one of my go to recipes with a few tweaks, some of which others have listed below.
1) Too much peanut butter, in my opinion. I use half of what it calls for. I could do with slightly less sesame oil next time as well.
2) Double the sauce & use a whole 8 oz. packet of udon noodles (which barely feeds my husband and I in a single meal, ha)
3) Surprised this recipe doesn't call for some lime/ acid. I stir in lime juice at the end & garnish with a wedge + black sesame seeds (+ red chili flakes + scallion). Also added umami mushroom seasoning blend + more tamari for additional flavor.
4) Sautéed ginger, garlic, and shallot + additional veggies like mushrooms, zucchini, red cabbage. Broccoli would be great as well. YUM!
1) Too much peanut butter, in my opinion. I use half of what it calls for. I could do with slightly less sesame oil next time as well.
2) Double the sauce & use a whole 8 oz. packet of udon noodles (which barely feeds my husband and I in a single meal, ha)
3) Surprised this recipe doesn't call for some lime/ acid. I stir in lime juice at the end & garnish with a wedge + black sesame seeds (+ red chili flakes + scallion). Also added umami mushroom seasoning blend + more tamari for additional flavor.
4) Sautéed ginger, garlic, and shallot + additional veggies like mushrooms, zucchini, red cabbage. Broccoli would be great as well. YUM!
Merry
February 1, 2022
We've been enjoying this recipe for a long time, but last night was the first time we substituted Swiss chard. Kale at the store was pretty pathetic, but some beautiful chard was our option. Since chard is so tender, it was sliced and added when the noodles went in along with some of the pasta water. Just as great with the substitution. Oh and those leftovers...
Amy
June 24, 2021
Does anyone think ginger would work in this sauce? looking for a peanut ginger noodle recipe. Share one if you have it :)
Bojan V.
April 3, 2021
Delicious! All the prep can be done while the water for the noodles is boiling. If you're looking for a recipe for a simple lunch or supper, look no further: this is it! Make sure to reserve more cooking water. I didn't find one tablespoon to be enough. Also, I see absolutely no need to blanch the kale separately. 15 seconds before straining the noodles simply add the kale to the water you're cooking the noodles in.
velvet.onion
April 27, 2020
Wow. Absolutely delicious. So easy. Did add a squeeze of lime juice to finish. Thank you!
Maria A.
July 31, 2018
So easy! Eating this for lunch today and enjoying the spicy kick. Doubled sauce and greens, kept amount of noodles unchanged and didn't have sriracha so used chili garlic sauce. Definitely kicking myself for forgetting the lime juice - I can see how it would take the whole dish up a notch by rounding out the flavors - but for the simplicity and health benefits I'm loving this recipe. Think crunchy peanut bits would also add some variety to the texture. I like reading from the comments how easily this can be adapted/tweaked. Probably going to try some of the ideas below next time adding mushroom, garlic, ginger! This was great. Definitely adding this to my regular rotation, thank you!
Maria A.
July 31, 2018
Sorry, meant to say I should have added the peanuts when I made it - I know it's written into the recipe!
AntoniaJames
February 15, 2018
The ratio of ingredients in the sauce is perfect. This one's a keeper! I made it with soba, Chinese broccoli (previously blanched) and tofu that I'd cooked a few days before, as described in my comment to this recent post (and on several other tofu with sauce recipes on the site): https://food52.com/blog/21563-why-your-tofu-wants-a-bubble-bath#comments Only modification: I sprinkled Japanese brown rice vinegar on it, as I did not use any Sriracha, so it needed acid to brighten it up. And I didn't have any peanuts, so I sprinkled on some sesame seeds I recently roasted. ;o)
rebecca22
December 19, 2017
Made this last night! I tripled the ingredients for the sauce. The umami in this dish is unreal. Thanks for the recipe. This will definitely be a staple in my house. Fast, cheap, savory. Yumm
BakerMary
December 5, 2017
Oh this looks good! Planning to use some of the Costco Spicy Kale Salad that’s in the fridge...it has kale, Brussels sprouts, some other greens. Dinner!
Merry
October 17, 2017
So sorry to see the comment by Emily Budd since we just made this again last night. Killer recipe and our changes of the moment are to triple the sauce and rather than blanch the kale, we now toss it in the sauce on the cooktop until softened and then add the noodles. Leftovers were amazing, as always. We hope Emily will try it again.
Stefanie
April 14, 2017
Made this and absolutely loved it! I doubled the recipe and tripled the sauce. I also added a lot more veggies from my fridge like shaved brussel sprouts, mushrooms, some peas, broccoli, and red peppers. My husband is 6'4" and can eat more for dinner than I do all day so I usually end up trying to bulk every dinner up to keep him full. We were both very happy!
Adrienne
March 13, 2017
Great recipe I anticipate will be on heavy roatation during busy seasons. I doubled the recipe and used broccolini with excellent results.
Natalie B.
November 22, 2016
I love this, and usually add chicken that I have on hand. So easy and tasty.
cupcakemuffin
August 11, 2016
This is great! We had everything on hand except the kale and udon so it was an easy shopping trip. I love that this is super easy and healthy but also has a comfort food feel from the peanut sauce. We did half the amount of Sriracha. Fantastic dinner!
Stacey P.
February 28, 2016
I absolutely love this dish. Super simple, and so tasty that even my toddler will eat the kale in this dish. Lately I've been adding mushrooms (I saute 'em before adding the sauce ingredients). Must say I prefer the recipe with mushrooms.
B R.
February 3, 2016
Dear Laura,
Thank you for this outstanding yet healthy recipe! It has so many great ingredients unified into one fantastically textured mishmash of full on flavor that, I find, it never fails to hit the spot! While certainly very spicy, for all of your readers with fireproof taste buds it is a pure delight. Most of the healthy items can often be found just down the street at a local CSA or grower's market.
B Richardson
Thank you for this outstanding yet healthy recipe! It has so many great ingredients unified into one fantastically textured mishmash of full on flavor that, I find, it never fails to hit the spot! While certainly very spicy, for all of your readers with fireproof taste buds it is a pure delight. Most of the healthy items can often be found just down the street at a local CSA or grower's market.
B Richardson
Megan
January 18, 2016
So simple and satisfying. This will become part of the weeknight rotation! I tripled the noodles and quadrupled everything else.
Dana
November 12, 2015
This is such a delicious basic dish that can be taken in so many different directions. I used spinach and added some roasted smoked paprika sweet potato rounds to my bowl. Yum!
ghainskom
October 16, 2015
I substitute the kale for spinach, and the udon noodles for spaghettoni. This recipe was a lifesaver on a weeknight and a HUGE surprise since very appreciated by all kids and adults in my household. Had this with sauteed vegetables with a dash of sesame oil at the end, and asian sausages. Very nice.
Sharon H.
April 29, 2015
I meant to say - I added the greens when there was about two minutes left to go - my buckwheat soba noodles take about 6 and a half minutes to be done. Also some chopped walking onions from the garden but you could use chives or garlic chives!
Sharon H.
April 29, 2015
I added kale buds and tender stems (chopped) to the udon cooking water - used organic buckwheat noodles. Added a bit of grated fresh ginger. Saved some of the cooking water to thin the sauce a little - it was almost like DanDan noodles minus the pork ;-) Very good! THANKS....
Oui, C.
February 5, 2015
Round 2, this time I made it for my husband. Great for those who are super busy.
A keeper!
A keeper!
Oui, C.
January 31, 2015
Rey: get creative and cut back the peanut butter
Food52: I give this a 5 noodles, fabuloso.
Food52: I give this a 5 noodles, fabuloso.
Marcy H.
January 25, 2015
Re: fish sauce, solution I learned in a Thai vegetarian cooking class is to use a mushroom soy sauce (available in Asian markets in the SF Bay Area). Has an earthy fragrance and works as a sub - or as noted, leave it out.
Merry
January 25, 2015
So interested to see the comment on mushroom soy sauce since I just ran across a recipe that calls for it. I knew Whole Foods was a long shot, but checked there this morning; will try Yes! next or ultimately H Mart (we are in the DC area). Very curious to experience the taste.
Natalie B.
January 5, 2015
Yum!! I added poached chicken from a slow cooker recipe on this site, and this was fantastic. I will make this again for sure. Also added a squeeze of lime when served.
EmilyC
January 1, 2015
This was my first dish of the New Year. Really nice flavor and love the ease of preparation! Will definitely make again.
Merry
December 2, 2014
OMG, this is a perfectly balanced recipe! We have made it twice now and triple everything so we have lots of leftovers. Truly love the combination of flavors - thanks for a lovely addition to our numerous kale recipes.!
jnero
November 17, 2014
Made this last night, so good I made a second batch to take to work for lunch! YUM
Besma
October 4, 2014
Hi Laura,
Thanks for this recipe! It's going to quickly become my new go-to meal when I don't have much time in the kitchen!
Besma (www.curiouslyconscious.com)
Thanks for this recipe! It's going to quickly become my new go-to meal when I don't have much time in the kitchen!
Besma (www.curiouslyconscious.com)
cream C.
September 26, 2014
I made this two nights ago and promptly HAD to make it again. Skipped the noodles though. First time poured the sauce over 8 oz. defrosted frozen broccoli (don't judge - I was starving and it was the fasted thing I could prepare). Second time, roughly 10 minutes ago, doubled the sauce and made a full bunch of kale (again, no noodles) that I didn't trouble myself with deribbing. Added minced ginger. Very happy. Chomp chomp.
Susan W.
September 21, 2014
I had this last night for dinner. Fantastic!! I used cashew butter and cashews because I had both. Loved it. I also used Martha Stewart's one pot pasta method and it worked great.
MrsWheelbarrow
September 15, 2014
I have one night a week when I'm cooking only for me. This was the solution last week. I didn't read the recipe well and just threw in the kale, uncooked. That wasn't the best idea. The recipe is fantastic and I want that spicy sauce on everything now.
Michelle
September 13, 2014
I didn't have time to look up the recipe again and so my version was partially from memory and partially inspiration. I made this for 2 adults, and used approx 6oz of SOBA noodles. I combined 2 TBS peanut butter, 1 TBS oyster sauce, 1 TBS brown sugar, 2 TBS low sodium soy sauce, 2 TSP grated ginger. Then, I sauteed 3 thinly sliced scallions, 1 minced garlic clove, and the kale in EVOO (didn't have any sesame) until toasty and a little brown. I mixed in the peanut butter mixture and then used tongs to transfer the wet noodles as suggested. We used a mixture of chopped hungarian hot peppers and pepper flakes because the peppers needed used, but I think pepper flakes alone would be good too. The entire thing was amazing. Thanks for the inspiration!
Rey C.
September 12, 2014
I was pretty excited about this dish.... I had all the ingredients and was really looking forward to quickness of the whole thing. That said, it saddens me greatly that his was the first F 52 dish that I really felt ambivalent about. Maybe it's me...maybe it's too much peanut butter. Perhaps another time this will work for me. Regardless...thanks.
HRH
January 5, 2015
I thought it was a little heavy on the peanut butter, too. But, with some extra veg thrown in and a little extra water, it still turned out pretty awesome. I also added garlic and ginger. We don't make anything in this house without garlic, it seems.
jlriddell
September 11, 2014
This is a great way to make kale luscious. BTW, a serving of any noodles is 2 oz. or 56 g, which is plenty in this case since the k makes it every hearty. I might add a little sugar to the sauce next time too..adding to my For One Collection.
EmilyC
September 11, 2014
Excited to try this -- finally! It's been on my "to try soon" list for awhile now. Congrats on the WC!
Rebecca A.
September 10, 2014
This looks amazing! What can I substitute for kale? I live in Japan and it hasn't caught on here yet. Thanks!
CarlaCooks
September 22, 2014
I am going to try this with Swiss chard. I assume any dark leaf would work, maybe even spinach (though you wouldn't need to blanch the spinach).
Patricia M.
September 10, 2014
Don't wanna sound like a sour puss or worse yet, be one but this recipe was listed under vegetarian main and it has fish oil in it. Not a problem for me but trying to be helpful to those who don't eat fish.
aargersi
September 10, 2014
Hi Patricia - she addresses that in the headnote: To make it vegetarian/vegan, omit the fish sauce.
Tom
September 11, 2014
guess most vegetarians are too stupid to realize fish sauce is made from fish
Pamela P.
September 14, 2014
Some vegatarians exclude animal meat but not fish from their diet, some exclude fish as well, and some look to vegie receipes to balance their meat-heavy meals. If I prepared this for my (vegie) daughter I'd omit or replace the sauce with fish-free type, but as it was presented it works for me. Thanks!
AntoniaJames
January 21, 2014
All I can say is, "Oh. Yeah!" Making this one soon, for sure. And sending it to my son, who's cooking for himself now. ;o)
See what other Food52ers are saying.