I love an easy noodle recipe, and especially one that is tasty, pretty, and has sriracha in it. This noodle bowl is so versatile, you could really toss in any veggies you want. Julienned red bell peppers, baby bok choy, scallions, or thinly sliced carrots would be great substitutes or additions. I personally loved the trio of kale, radishes and edamame. Since soba noodles are delicious cold, the leftovers would make a great lunch.
from: The Love & Lemons Cookbook
serves: 2 very hungry people or 4 not-so-hungry people
3 tablespoons creamy peanut butter
1 tablespoon toasted sesame oil
1 1/2 teaspoons tamari, plus more for serving
1 teaspoon freshly grated ginger
1 garlic clove, minced
1 teaspoon sriracha, plus more for serving
3 tablespoons water
6 ounces soba noodles
6 cups loosely packed chopped kale
3 sliced watermelon radishes or 6 sliced small red radishes
1/2 cup frozen edamame, thawed
2 tablespoons black or white sesame seeds, toasted if desired
In a bowl with room enough to whisk heartily, whisk together the peanut butter, sesame oil, tamari, ginger, garlic, sriracha, and water until smooth. Add a bit more water if necessary to reach desired consistency.
Bring a large pot of salted water to a boil. Prepare the noodles according to the package directions, cooking until al dente. When the noodles are cooked, transfer them to a large sieve set over a bowl, keeping your soba cooking water on the stove. Using the same water, blanch the kale for 30 seconds or so, until wilted but still bright green. Drain, and add the kale to the bowl with the soba noodles.
Add the sauce to the noodles and kale (or you can add kale on top with the other toppings) and toss to incorporate.
Garnish with the sliced radishes and edamame and sprinkle with the sesame seeds. Serve with additional tamari, and sriracha if desired.