Peanut Noodles

Peanut Noodles
Peanuts + Noodles = Heaven
Let Chef Ryan teach you how to cook up this little bowl of Heaven. She'll show you how to make this super versatile, super scrumptious noodle bowl in her FREE virtual cooking event! We'll see you there!



  • 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)


    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.


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