Peanut Soba Noodles with Kale

This soba noodle bowl loaded with green veggies, herbs, and zesty, sweet, and spicy peanut sauce makes a healthy 30-minute weeknight dinner. Gluten-free.

I admit, this picture 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, let’s eat…”

In front of my computer the next morning is when I sit alone shaking 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

5.0 from 1 reviews

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.





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Rate this recipe (after making it):  

  1. Karin

    Why don’t you make your recipe printable? I would like to make it but I need to print it to use it. There is so much junk on the page that the recipe is 12 pages long!

    • Jeanine Donofrio

      Hi Karin, this recipe has a print button right under the thumbnail photo in the recipe card (it’s a little hard to see here, this is an older recipe). In newer recipes (most of the recipes) there’s a larger grey box under the title in the recipe card that says “print recipe” right next to “pin recipe.” I hope that helps!

  2. This was so delicious! I think next time I will make 1.5 times the amount of sauce for the rice noodles though. I didn’t think about it at first, but 6 ounces of rice noodles is a lot more by volume than 8 ounces of soba. i made it with broccoli, edamame and shredded carrots too! Thanks!

  3. Rachel B

    I just made this (with bok choy instead of spinach) and it was perfect. next time I will double the sauce and keep it around. Thanks!

    • jeanine

      so glad you liked it… I’m sure it’s better with bok choy! Love that crunch.

  4. Liz

    I made this last night and was wowed!!! I did not have the veggies suggested so I blanched haricot vert and peas, and added it to sauteed onion, bell pepper, and baby portabellas. I added a lot more siricha because I like it spicy and after I mixed the sauce I could not stop tasting it. Even my non Vegan hubbie ate it today as leftovers and said it was awesome! Thank you a for a new found fav.

  5. Suzuki from

    HI, I just cooked your soba noodle & edamame and tastes so yummy!
    Thanks for a great recipe.

  6. cj

    Simply delicious! Loved by both me (vegan) and my omni man. The sauce/dressing is perfect and would work in any number of dishes. Thank you!

    • jeanine

      glad you liked it!

  7. Marge from

    Mmm, that gorgeous, simple photo makes me want to eat it right up!

  8. Ruthie

    I made this yesterday for lunch– absolutely delicious, thank you for the recipe! I sauteed the kale, but kept the green onions raw and threw the edamame into the mix still frozen– the whole salad was nice and cold when I served it, raves all around!!

  9. I think the photo is really nice. I love the vibrancy of the green. Looks so fresh and healthy. The peanut sauce on this bowl sounds perfect! Great flavours 🙂 I plan on making this for lunch one day (or two) this week! Thanks for another great post!

  10. Kate from

    I’ve been on a bit of an edamame fixation lately, thinking it has something to do with the contemplative work of popping them from their shells as I turn my eyes out the window to the bright sunlight.

    Then I see noodles, and greens and….. oh my.

    I could eat of this type of food every day, in some form or another, with whatever is on hand. I’ve got the soba, and always, the peanut butter. A few limes are good too. Beet greens would fill in around the edges, and of course, my favorite fork. This might be my dinner tomorrow.

  11. I’m OK with simple photos. I find them more beautiful and inspiring than overly styled ones. Plus it lets the tasty food be the main focus.

  12. susan from

    this is such a gorgeously executed dish. i am loving all the ingredients!

  13. i agree.. anything on that marble top and those deep colors looks so pretty!
    i love simple meals too!

    Please do drop by the Auction fundraiser to help VSPCA,India on my blog, to bid or share. Shipping is available in US, India, and some international. They are an amazing vegan non profit working to rescue cows, calfs, dogs, all animals and also feed vegan meals to the homeless.

  14. I LOVE soba noodle recipes like this! They’re so perfect for warm weather. Honestly, I think anything against your marble tabletops with that nice diffused lighting looks great. My worst photos are taken when I’m just not feeling it and ready to eat!

  15. nico from

    I feel the same way about my photos! But yours really are beautiful, if minimalist.

  16. Maria from

    I SO wish I was eating this for lunch right now!

  17. Kathryn from

    I love the simplicity of this photo, it really makes the food stand out and look even more mouth-watering.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.