Peanut Soba Noodles with Kale
Prep time
Cook time
Total time
Serves: 4
  • 8 ounces soba noodles or rice noodles
  • 1 tablespoon extra-virgin olive oil
  • 1 pound kale, chopped (5 or 6 large leaves)
  • 1 cup edamame, cooked and shelled
  • 3-4 scallions, chopped
  • ¼ cup chopped basil leaves
  • ¼ cup chopped cilantro leaves
  • 1 lime, for squeezing
  • ¼ cup crushed peanuts
For the sauce:
  • 2 tablespoons peanut butter (creamy or crunchy)
  • 1.5 tablespoons soy sauce or tamari
  • 1 tablespoon mirin
  • 2 garlic cloves, minced
  • 1 tablespoon minced ginger
  • ½ teaspoon honey, agave, or brown rice syrup
  • Zest of 1 lime
  • ½ teaspoon sriracha, to taste
  • 1 tablespoon sesame oil
  • ¼ to ½ cup water, as necessary to thin sauce
  1. Bring a pot of water to a boil and cook noodles according to package directions. Set aside.
  2. Make the sauce: Whisk together the peanut butter, soy sauce, mirin, garlic, ginger, honey, lime zest, sriracha, and sesame oil, adding water as needed to reach your desired consistency. Taste and adjust seasonings. Set aside.
  3. In a large skillet, heat the olive oil. Add the chopped kale and cook for about 30 seconds, tossing it as you go to bring wilted leaves from the bottom to the top. Add the edamame and scallions. Cook, stirring, for about 30 more seconds. (Alternatively, blanch the vegetables in boiling water and transfer them to an ice bath to stop the cooking process.)
  4. Pour the dressing and noodles into the skillet and toss with the vegetables. (If your skillet isn’t large enough for this, transfer to a large bowl.)
  5. Taste and adjust seasonings and stir in the basil and cilantro. Squeeze the lime on top and garnish with the chopped peanuts.
Recipe by Love and Lemons at