- 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.