See the recipe after the break!
1 (16 oz) package of buckwheat/ soba noodles
1 cup kale, de-stemmed and chopped
1 cup carrots, cut into strips or grated
1 small bunch of spring onions or scallions, thinly sliced
1 cup cooked edamame
1/2 cup peanut butter
2 cloves of garlic, crushed and chopped
1/2 tbsp. fresh ginger, minced
1/8 cup rice vinegar
1/8 cup soy sauce or tamari
2 T honey or brown rice syrup
a pinch of cayenne pepper (optional)
1/4 cup – 1/2 cup warm water, to thin
- Boil the noodles per package instructions. In the last two minutes or so of cooking toss in the kale. Drain noodles and kale, run under cold water for about a minute to stop cooking, and set aside.
- Combine peanut butter, garlic, ginger, vinegar, soy sauce, honey and cayenne pepper in a medium bowl. Thin with warm water – the amount of water you’ll need depends on the consistency you want.
- Gently toss the noodles, kale, carrots, spring onions and edamame with a big splash of the sauce. Add more sauce a bit at a time, until the salad is dressed to your liking, reserving any extra for another use. Taste, sprinkle ground pepper and sea salt if needed, and serve warm or at room temperature.
- Main Dishes
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