Peanut noodle salads are great because you can really use any noodles and any little bits of veggies left over in the refrigerator. If you are lucky enough to score kale from Ghost Island Farm or The Greenhouse, all the better. Or leave out the kale altogether; the peanut noodles will still be tasty. Recipe copyright Catherine Walthers from Kale, Glorious Kale.

Serves 4-6


  • 1 (8- 9-ounce) package udon or soba noodles*
  • 5 teaspoons dark sesame oil or peanut oil, divided
  • 4 cups kale, stalks removed, rinsed and dried, sliced thinly into 1/4-inch strips  (1/2 bunch approximately)
  • 2 good pinches of salt
  • 1 cup shredded carrots (from about 1 - 2 carrots)
  • 1/2 cup thinly sliced radishes, cut into thin half moons
  • 1 cup shelled edamame (from frozen food section)
  • 1/3 cup unsalted peanuts, chopped

Lime and Peanut Dressing

  • 3 tablespoons peanut butter
  • 2 tablespoons water
  • 2 tablespoons fresh lime or lemon juice
  • 2 to 3 teaspoons honey
  • 1 tablespoon soy sauce
  • 2 tablespoons peanut or vegetable oil
  • 2 teaspoons grated fresh ginger
  • 1/4 teaspoon Sriracha or hot sauce, or more to taste

1. Cook the soba or udon noodles in salted water according to the package directions. (If using soba, aim for the lower cooking time because soba noodles can easily overcook.) When drained, continue to shake the strainer to release steam from noodles and stop the cooking. Add 2 teaspoons of sesame oil and shake again to distribute and keep noodles from sticking. Set aside.

2. Place the sliced kale in a large serving bowl or salad bowl and add the remaining 3 teaspoons of oil and salt. Knead for 2-3 minutes, working the oil into kale leaves. Add the shredded carrots and radishes. Run hot water over the edamame beans for 30 seconds, drain and add.

3. To make the dressing, whisk together the peanut butter, water, lime juice, honey, soy sauce, oil, ginger and hot sauce in a bowl. Taste with a few of the noodles, and add additional soy or salt if needed.

4. Just before serving, mix the dressing with the noodles. Using tongs will help. Add to the kale and vegetables and mix again. Garnish with the chopped peanuts. Serve at room temperature.