This is really flavorful and simple meal to enjoy in the warmer months. It's another dish inspired by Chinese take out but with extra broccoli and baby kale to up its veggie content. It tasted right on! Let me know what you think :)
Cold Peanut Seasame Noodles with Broccoli and Baby Kale
- 5 cloves garlic
- 1 red Thai chili
- 1 tbsp olive oil
- 1.5 cups veggie broth
- 1/2 tsp salt
- 1 package of udon noodles + seasame oil for drizzling
- 2 heads of broccoli
- 3 cups baby kale
- 1 cup chunky peanut butter
- 3 tbsp maple syrup
- 1 tbsp seaame oil
- salt to taste
- sesame seeds
- red pepper flakes
Mince the garlic and cut the top off of the chili pepper and remove the seeds (it's okay to leave some, but it will add a lot of extra heat). Chop the pepper into small pieces and add garlic and pepper into a sauté pan with the olive oil on medium heat. Gently warm until garlic becomes aromatic. Take the sautéed garlic and pepper and place it into a blender with 1.5 cups of veggie broth and salt. Mix for ~2 minutes and set aside.
Boil and salt water for the udon noodles in a separate pan and prepare according to intructions- these cook really quickly (3-4 minutes) so keep an eye on them. When they're cooked, strain and run cold water over the noodles to cool. Set noodles aside.
Next, chop the broccoli into florets and add to sauté pan that the garlic and pepper was cooked in- you might need a touch more olive oil in the pan. Add baby kale and salt and sauté lightly then remove from heat and allow to cool.
Use the sauce pan that cooked the noodles and add the veggie broth mixture. Place burner on medium low heat and whisk in 1 cup peanut butter and maple syrup. Turn off the burner and whisk in sesame oil and add salt to taste.
Combine noodles and veggies and toss with sauce. Garnish with sesame seeds and red pepper flakes.