These Peanut Soba Noodles with Kale are a vibrant, flavor-packed dish that comes together in just 30 minutes. The nutty richness of the peanut sauce perfectly complements the chewy soba noodles, while the kale adds a fresh, slightly crisp texture. Each bite is a delightful balance of savory, tangy, and subtly sweet flavors, making it a satisfying meal that feels indulgent yet wholesome.
With only 15 minutes of prep and 15 minutes of cooking, this recipe is ideal for busy weeknights or last-minute dinners. The combination of creamy sauce, tender noodles, and hearty kale creates a dish that’s as nourishing as it is delicious. It’s a quick, easy way to enjoy a restaurant-worthy meal right at home.
Ingredients for Peanut Soba Noodles with Kale
- 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
Step-by-Step Instructions
- Cook the noodles: Bring a pot of water to a boil and cook the soba or rice noodles according to package directions. Drain and set aside.
- Prepare the sauce: In a bowl, whisk together the peanut butter, soy sauce, mirin, garlic, ginger, honey, lime zest, sriracha, and sesame oil. Gradually add water (¼ to ½ cup) until the sauce reaches your desired consistency. Taste and adjust seasonings. Set aside.
- Cook the vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped kale and cook for about 30 seconds, tossing frequently to wilt evenly. Add the edamame and scallions, and cook for another 30 seconds, stirring occasionally. (Alternatively, blanch the vegetables in boiling water for 1-2 minutes, then transfer to an ice bath to stop the cooking process.)
- Combine everything: Add the cooked noodles and prepared sauce to the skillet with the vegetables. Toss everything together until well coated. (If your skillet isn’t large enough, transfer to a mixing bowl.)
- Finish and serve: Stir in the chopped basil and cilantro. Squeeze fresh lime juice over the dish and garnish with crushed peanuts. Taste and adjust seasonings if needed. Serve immediately.
Customize Your Sauce and Toppings
Feel free to tweak the sauce to suit your taste! Add a splash of rice vinegar for tanginess or a dash of fish sauce for depth. If you’re not a fan of spice, skip the sriracha or replace it with a pinch of chili flakes. For toppings, try toasted sesame seeds, shredded carrots, or even a sprinkle of furikake for extra umami.
Perfect Pairings for Serving
These Peanut Soba Noodles with Kale are a meal on their own, but they pair beautifully with grilled tofu, shrimp, or chicken for added protein. Serve them warm or chilled for a refreshing summer dish. A side of pickled vegetables or a simple cucumber salad would add a nice crunch and balance.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or soy sauce and warm in a skillet over medium heat, tossing gently to prevent the noodles from sticking. For a cold option, enjoy straight from the fridge—it’s just as delicious!
Time-Saving Hacks
To save time, use pre-washed and chopped kale or frozen edamame (just thaw and drain). You can also make the sauce ahead of time and store it in the fridge for up to 5 days. If you’re in a rush, skip wilting the kale and toss it raw with the warm noodles—it’ll soften slightly from the heat.
Equipment You’ll Need
A large skillet or wok is ideal for tossing everything together, but if you don’t have one, a big mixing bowl works just as well. A microplane grater makes zesting the lime a breeze, and a good whisk ensures your sauce is smooth and well-combined. Don’t forget a colander for draining the noodles!
Peanut Soba Noodles with Kale
Ingredients
- 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
- 1/4 cup chopped basil leaves
- 1/4 cup chopped cilantro leaves
- 1 lime, for squeezing
- 1/4 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
- 1/2 teaspoon honey, agave, or brown rice syrup
- Zest of 1 lime
- 1/2 teaspoon sriracha, to taste
- 1 tablespoon sesame oil
- 1/4 to 1/2 cup water, as necessary to thin sauce
Instructions
- Bring a pot of water to a boil and cook noodles according to package directions. Set aside.
- 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.
- 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.)
- 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.) Taste and adjust seasonings and stir in the basil and cilantro. Squeeze the lime on top and garnish with the chopped peanuts.