Spicy peanut noodles with carrots and kale (4-5 servings)

One of the many things I like about both Whole Foods and the more local Durham Co-Op Market is the variety of ready-made salads, meals, and side dishes they both offer. A few summers ago, I had a cold noodle salad at Whole Foods and was inspired to play around with a couple recipes I found online to make my own version. I think I’ve finally perfected it! Unless you count boiling noodles as cooking, it’s a no-cook recipe, and it keeps well in the fridge for a couple days. I hope you’ll enjoy it as much as we do!

Click here for a printable recipe.

You will need:

Noodles & friends

  • ~10 oz dried rice noodles

  • ~2 cups torn curly kale leaves, washed and rinsed and dried lightly (Use a towel or salad spinner)

  • 2 medium carrots

  • Canola, vegetable, or sesame oil

  • Chopped roasted peanut or cashews (optional)

Sauce

  • 1/4 cup low-sodium soy sauce (Use coconut aminos to make it gluten-free)

  • 3 Tbsp smooth peanut butter (Almond butter would probably work well too)

  • 1/2 Tbsp maple syrup or agave

  • 1-2 tsp Sriracha, depending on spice preference

  • 2 Tbsp lime juice

Steps:

  1. Cook the rice noodles according to package directions. While the water boils, you can chop (or tear) and wash the kale if you haven’t done so already. Peel the carrots into strips or use a food processor to shred them. Place the kale and carrots in a large serving bowl and set aside.

  2. When the noodles are cooked, drain them in a colander and then toss them with a thin drizzle of oil to keep them from sticking together as they cool.

  3. While the noodles cool, make the sauce. Add the sauce ingredients to a mason jar and shake to combine, or mix them together in a bowl with a fork. (If it’s cool where you are — ha! — you might need to zap the peanut butter in the microwave for a couple seconds to thin it out.)

  4. Once the noodles are cool, add them to the serving bowl with the kale and carrots. (It helps to cut the noodles into smaller pieces and spread them out as you add them to the bowl.) Pour over the sauce and toss with tongs to combine. Serve cold or at room temperature, garnished with chopped peanuts, lime slices, and extra Sriracha if you like!