Without realizing it, I have been on an Asian-inspired food kick lately. I've been making spring rolls and dumplings and noodles and have been loving all of them. I found this recipe and though it would make a great, hearty salad. I made a few small changes to the original recipe based on my preferences (I don't love kale when baby kale or a delicate lacinato kale aren't available). I also tried this recipe with almonds and almond butter instead of peanuts and peanut butter and it was still delicious. If you know someone with a peanut allergy, the almond substitution is very good. If you have leftovers, these will still be good on day 2.
Recipe from The Wicked Noodle
Serves 3-4
1 9.5 ounce package soba noodles
1 can low-fat coconut milk
1/4 cup creamy peanut butter
1 tablespoon curry powder
1 clove of garlic
1 lime, zested and juiced
1-2 teaspoons sriracha or chili garlic sauce (optional, this gets very hot very quickly)
1 teaspoons kosher salt
3 cups baby spinach or chopped kale
2 cups chopped napa cabbage
1 red bell pepper, chopped
1 cup shredded carrots
1 cup chopped mango
1/2 cup chopped peanuts
1/2 cup chopped cilantro
Cook the soba noodles according to the package's instructions. In the meantime, prepare the dressing. In a blender, combine the coconut milk, peanut butter, curry powder, garlic lime juice and zest, sriracha (if using), and salt. Blend in high speed until well incorporated and smooth.
Once the noodles are cooked, drain and allow to cool to room temperature. In a bowl, combine the cooled noodles with all the remaining ingredients. Pour over the desired amount of dressing and toss. Enjoy at room temperature or cold.
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