Weekly Recipe: Peanut Noodles with Edamame and Kale

Love & Lemons has a tasty-looking recipe for Peanut Noodles with Edamame and Kale. And if you can find 100% pure buckwheat soba, those will be gluten-free. Otherwise, substitute for rice noodles. Yum!

I admit, this is minimal, even for us… I mean, is there even a bowl here? Modern art was not exactly what we were going for… we were just hungry. Sometimes we spend a lot of time on our photos, other times, it’s “got it? look good? is it clear? yes. great, lets eat…”

In front of my computer the next morning is when I sit alone with my head and go “if only we woulda… next time we should really…” and then I take a break and enviously pin other people’s photos. But really, I’d rather spend time figuring out new recipes than tediously trying to figure out… “with the fork? without the fork? with the napkin? that napkin is really wrinkled… ditch the napkin.” I’m sure our photos, over time, will evolve… but in the meantime, we’ve gotta eat…

Styling (or lackthereof) aside, this a super delicious bowl of peanut-y green food. And feel free to throw in whatever vegetables you like or happen to have on hand. The sauce is completely versatile. I was just in a green mood that day.

serves 4
loosely adapted from the Tastespotting the blog

    8 oz. soba noodles (or rice noodles if gluten free)
    1 pound kale (5 or 6 large leaves), chopped
    1 cup edamame (cooked and shelled)
    3-4 scallions, chopped
    1/4 cup chopped basil leaves
    1/4 cup chopped cilantro leaves
    juice of one lime
    1/4 cup crushed peanuts
  • sauce:
    2 tablespoons peanut butter (creamy or crunchy)
    1.5 tablespoon soy sauce
    1 tablespoon mirin
    2 garlic cloves, minced
    1 tablespoon minced ginger
    1/2 teaspoon honey (or agave or brown rice syrup)
    zest of 1 lime
    1/2 teaspoon sriracha (or to taste)
    1/4 to 1/2 cup water, (to thin sauce)
    1 tablespoon sesame oil


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