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.
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
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
Bring a pot of water to a boil and cook noodles.
Whisk together sauce ingredients. Set aside.
In a large skillet, heat 1 tablespoon olive oil. Add chopped kale, cook for about 30 seconds (tossing it as you go – bringing wilted leaves from the bottom to the top). Add edamame and scallions. Cook, stirring, for about 30 more seconds. (you could also just blanch the vegetables…boiling water + ice water)
Pour in the dressing and noodles and toss together. (If your skillet isn’t large enough for this transfer to a large bowl).
Taste and adjust seasonings.
Stir in basil and cilantro. Squeeze lime on top and garnish with chopped peanuts.