My husband recently requested something with kale for dinner, and I found this recipe which was both tasty and super easy. Everything except the noodles and kale was already in my pantry, so shopping was quick too - double win! Sriracha, peanut butter, and fish sauce make for a flavorful, creamy sauce -- the amount here makes a fairly mild dish, but you can double the Sriracha (or more) if you like it spicy. The sauce clings to slippery udon and ribbons of lightly cooked kale to create a light dinner. Don't skip the peanuts on top -- their crunch really adds a lot.
1 T plus 1 tsp soy sauce
1 tsp Sriracha
1 tsp sesame oil
1/4 tsp fish sauce
1/4 cup peanut butter
1 bunch Lacinato kale, ribbs removed and leaves cut into ribbons
6 ounces udon noodles
Minced scallions, to serve
Chopped peanuts, to serve
1. Bring a large pot of water to a boil.
2. While the water is boiling, combine the soy sauce, Sriracha, sesame oil, and fish sauce in a skillet and whisk to combine. Heat over medium low heat for a minute, and then whisk in the peanut butter. Turn off the heat.
3. When the water boils, add the kale and blanch for 15 seconds. Use a slotted spoon to transfer the kale to the peanut sauce and stir well to combine -- the kale and the water clinging to it should melt the peanut butter and thin out the sauce.
4. Return the pot of water to a boil, and cook the udon according to package directions. When cooked, drain and add to the skillet with the kale. You may want to reserve some of the cooking water and add it in if the sauce looks too thick or the noodles are dry.
5. Transfer the udon to bowls and top with scallions and peanuts.