SESAME PEANUT NOODLES WITH SPINACH & EDAMAME
We are cooking up a storm in our beautiful new kitchen! Both Jordan and I were huge fans of these easy peanut noodle bowls — and we loved how versatile they were. You can use any dark leafy green and/or vegetable, and if you have a bunch of spaghetti on hand, you can even use that instead of soba noodles!
To make this delicious vegan meal gluten-free as well, use 100% buckwheat soba noodles or brown rice pasta. If we make this again, we'll probably try some thicker udon noodles to balance out the creamy peanut sauce.
3 tbsp creamy peanut butter
1 tbsp toasted sesame oil
1 1/2 tsp tamari (plus more for serving)
1 tsp freshly grated ginger or ginger powder
1 garlic clove, minced
1 tsp sriracha or other hot sauce
3 tbsp water
6 oz soba noodles, udon noodles, or spaghetti
2 or three big handfuls chopped spinach or kale
3 sliced radishes
1/2 cup frozen edamame, thawed
2 tbsp sesame seeds
1. to make the sauce: in a small bowl, whisk together peanut butter, sesame oil, tamari, ginger, garlic, hot sauce, and water.
2. bring a large pot of salted water to a boil. prepare noodles according to pkg directions. transfer to a large bowl, keeping the pasta cooking water on the stove. use the same water to blanch your spinach/kale for 30 seconds. (throw the greens in the water until they wilt but are still bright green.) drain and add greens to the noodle bowl.
3. add sauce to the noodles and greens and gently stir to incorporate. garnish with radishes and edamame, sprinkle with sesame seeds and serve with tamari.
recipe loosely adapted from the love and lemons cookbook