I have been wanting to make soba noodles for a long time. I have clipped 3 or 4 recipes from magazines, and pinned at least 2 on Pinterest, but somehow, I had never moved beyond intention. So last week, I made an impulse purchase at the local market: organic soba noodles!
I had re-pinned a recipe from Love & Lemons a few weeks ago that looked amazing! I decided to modify the recipe slightly, adding tofu (for me) and beef (for my husband) instead of edamame, and garnishing the dish with a few cucumber slices.
I was excited to use tofu for this dish, as I have never really had tofu that I loved–something about the texture has always seemed off. But so many people love the stuff, I was convinced I had just never had tofu prepared properly. And I was right…I have never before “pressed” my tofu before cooking it! Researching around on a few blogs, I discovered how important this step is for delicious tasting tofu.
Peanut Soba Noodles with Kale
8 oz. soba noodles (or rice noodles if gluten free)
1 pound kale (5 or 6 large leaves), chopped
3-4 scallions, chopped
1/4 cup chopped basil leaves
juice of one lime
1/4 cup crushed peanuts
Protein of your choice: tofu, beef, chicken, etc…
2 tablespoons peanut butter (creamy or crunchy)
1.5 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 garlic cloves, minced
1 tablespoon minced gingerThe Ingredients
1/2 teaspoon agave nectar
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. Cook your protein of choice. Using a slotted spoon, remove from skillet and set aside. Add more oil as needed. Add chopped kale, cook for about 30 seconds (tossing it as you go – bringing wilted leaves from the bottom to the top). Add scallions. Cook, stirring, for about 30 more seconds.
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. Squeeze lime on top and garnish with cucumber slices and chopped peanuts.
This simple dish was quite tasty. It could be served warm or cold (I had it warm the first night, and cold the second), with tons of variations in protein and vegetables based on your mood. The peanut sauce was delicious, and I especially enjoyed the hint of lime squeezed over the top!