I love Korean food and I love peanut butter. Kale also gets the thumbs up as long as it is cooked and not raw, stringy and tough (dramatic shudder!) This recipe is perfect for a quick lunch or a lazy supper. It’s also perfect for brunch, especially after a big night out as the heat really hits the spot. Gochujang is a Korean fermented chilli paste and can be found online or in Asian supermarkets. This recipe is adapted from Felicity Cloake’s wonderful book ‘ The A-Z of Eating’ (Eds. Penguin Fig Tree).
- 60g soba noodles
- 4 kale leaves, finely shredded
- 1 spring onion, finely sliced
- Handful of chopped coriander
- Handful of peanuts, lightly crushed
- handful of bean sprouts of your choice, rinsed (optional)
For the sauce:
- 1 tbsp peanut butter
- 1 tbsp gochujang
- 1 tsp soya sauce
- drizzle of honey
Cook the noodles according to the packet instructions in simmering water, about 4-6 minutes
Prepare the sauce by mixing all the ingredients together and add 2-3 tbsp of the cooking water from the noodles, to give the sauce a pouring consistency. Add the chopped kale to the noodles 2 minutes before the end of the cooking time. Drain and rinse under cold water.
Pour over the sauce, add the spring onions, coriander, peanuts and rinsed bean sprouts. Eat with relish!