Ingredients:

• kosher salt
• 12 ounces regular-width rice stick noodles (like Louts Foods or rice noodles or soba noodles or spaghetti)
• 1/4 cup smooth natural peanut butter
• 1/4 cup soy sauce (or tamari)
• 2 tablespoons unseasoned rice vinegar
• 1 - 2 tablespoons honey
• 2 teaspoons crushed red pepper flakes
• 1 tablespoon vegetable oil (or avocado oil or coconut oil)
• 1½" piece ginger, peeled, mince or microplane
• 4 garlic cloves, mince or microplane
• 2 cups kale
• 1/4 cup peanuts, crushed (or almonds)

 
Procedure:

Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand).

Drain and rinse under cold running water.

Meanwhile, whisk peanut butter, soy sauce, vinegar, honey, red pepper flakes, and 1 cup water in a medium bowl. (Sauce will look a little broken and lumpy.

Heat oil in a large skillet over medium.

Add ginger and garlic; cook, stirring, until softened, about 3 minutes.

Add kale and cook, stirring occasionally, just until wilted, about 2 minutes.

Add sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes.

Season with salt and top with peanuts.