How much do you adore peanut sauce? That creamy, nutty, savory, glorious sauce! Clearly, I’m a pretty big fan myself— as a dip, on pasta, as a glaze, don’t really care which way.
Seeing that today is Monday, the day of the week that needs the most excitement with the least amount of effort, I decided that peanut sauce needed to make an appearance. So I made for you the EASIEST peanut soba noodles that are the perfect fix for a case of the Mondays. And I threw lots of delicious green things in for fun. Quick, healthy, and so satisfying— and did I mention it’s on the table is 20 minutes?
Yeah, that’s right.
I’ve mentioned before that I’m not kale’s biggest fan. As I’ve worked with it more and more, I’ve found ways to prepare it that I enjoy more in my diet. AKA massaging it like crazy with olive oil or throwing it into a veggie-gravy-mix till it’s tender and delicious. But now I’ve found another way that I absolutely love it— why, drowning it in peanut sauce, of course! I bet mostly anything would taste amazing drowned in peanut sauce, butttt we won’t focus on that.
Not only do you get a hefty helping of greens in this delicious bowl, but you also get those protein-packed edamame gems and some crunchy asparagus to add all those layers of texture (and nutrition). I used soba noodles as the base for my bowl, because they’re AMAZING, but feel free to use other noodles in their place. The plus side of soba noodles is they’re naturally gluten free, therefor allergy-friendly!
So there you have it. A healthy, hearty noodle bowl ready for dinner in 20 minutes or less. Take that Monday! Let’s go take on this week now 🙂
Have a wonderful week everyone!
Peanut Kale Soba Noodles
Gluten Free, Vegan, Vegetarian
- 6 oz soba noodles
- 5 tablespoons powdered peanut butter (I used PB2)
- 7 tablespoons warm water
- 3 tablespoons low sodium soy sauce or tamari (if gluten free)
- 1-2 tablespoon sriracha (depnding on your spice preference)
- 1 teaspoon agave
- 1 teaspoon brown rice vinegar
- 1 teaspoon sesame oil
- 2 large handfuls of kale leaves, chopped
- 1/2 cup frozen shelled edamame
- 1/2 cup asparagus, sliced into 1 inch pieces
- garnish: sliced green onion
Feel free to use regular peanut butter instead of powdered peanut butter. If you do this, make sure you cut the water down to 2-3 tablespoons instead of 7.
I prefer using powdered peanut butter for sauces because I can control the consistency much easier!
|Begin by boiling 2 pots of water, one for the veggies and one for the soba noodles. Place the kale leaves into one pot of boiling water and the soba noodles into the other. The soba noodles will take about 4 minutes to cook, then strain and set aside. Boil the kale for 6 minutes, then add in the edamame and asparagus. Boil for an additional 5 minutes, the drain and set aside. |
|While the noodles and veggies are cooking, prepare the peanut sauce. Whisk together PB2 with the warm water, then add in the other ingredients: soy sauce, sriracha, sesame oil, agave, and brown rice vinegar. |
|Pour half of the peanut sauce over the noodles and toss to coat. Add the cooked veggies into the noodles, then pour in the rest of the peanut sauce. Toss to coat again. Serve in large bowls with green onion on top! |