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Peanut Udon Noodles with Kale, Edamame and Red Bell Pepper https://www.metro.ca/userfiles/image/recipes/nouilles-udon-arachides-chou-frise-edamame-poivron-rouge-10823.jpg PT15M PT10M PT25M
Bring two medium pots of water to a boil over high heat. Remove kale leaves from stems and slice into 1/2" pièces. Thinly slice red pepper. Add sesame oil, tamari, sriracha (to taste - spicy), red pepper and edamame to a frying pan and cook for 2 minute over medium-high heat to soften the vegetables. Add peanut butter, stir to combine, and turn off heat. In one pot of water, drop in the kale for 15 seconds. Drain and add kale to the pan with the red pepper. Stir to coat. In the other pot of water, cook the noodles for 3-4 minutes over medium-high heat, stirring from time to time. Use tongs to add noodles straight from the water to the frying pan with the peanut sauce, to ensure some water is carried over and the peanut sauce dilutes a bit. Serve udon noodles in bowls, garnish with sesame seeds and chili flakes (to taste - spicy). Source: Missfresh.com
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4 Tbsp. (60 mL) peanut butter 3 kale 1/2 cup (125 mL) edamame 1/2 tsp. (2 1/2 mL) crushed red pepper flakes 2 tsp. (10 mL) black and white sesame seeds 1 tsp. (5 mL) sesame oil 400 g Udon noodles 1/2 red bell pepper 4 tsp. (20 mL) Tamari sauce 1 tsp. (5 mL) Sriracha (red-hot) sauce
Peanut Udon Noodles with Kale, Edamame and Red Bell Pepper

Peanut Udon Noodles with Kale, Edamame and Red Bell Pepper

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2
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 Tbsp.
    (60 mL)
    peanut butter
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    JIF PEANUT BUTTER

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    $5.99 ea.

    1 kg SELECTED VARIETIES


  • 3
    kale
  • 1/2 cup
    (125 mL)
    edamame
  • 1/2 tsp.
    (2 1/2 mL)
    crushed red pepper flakes
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    Flyer Deal  (1)
    MINI SWEET PEPPERS

    MINI SWEET PEPPERS

    $2.99 ea.

    227 g PRODUCT OF ONTARIO


  • 2 tsp.
    (10 mL)
    black and white sesame seeds
  • 1 tsp.
    (5 mL)
    sesame oil
  • 400 g
    Udon noodles
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    SAVE $1.50
    HEINZ KETCHUP 750 ML - 1 L OR KRAFT DINNER 4 X 225 G

    HEINZ KETCHUP 750 ML - 1 L OR KRAFT DINNER 4 X 225 G

    $2.99 ea.

    SELECTED VARIETIES


  • 1/2
    red bell pepper
    You might like:

    Flyer Deal  (1)
    MINI SWEET PEPPERS

    MINI SWEET PEPPERS

    $2.99 ea.

    227 g PRODUCT OF ONTARIO


  • 4 tsp.
    (20 mL)
    Tamari sauce
  • 1 tsp.
    (5 mL)
    Sriracha (red-hot) sauce
Imprimer ma sélection

Preparation

Bring two medium pots of water to a boil over high heat.

Remove kale leaves from stems and slice into 1/2" pièces.

Thinly slice red pepper.

Add sesame oil, tamari, sriracha (to taste - spicy), red pepper and edamame to a frying pan and cook for 2 minute over medium-high heat to soften the vegetables.

Add peanut butter, stir to combine, and turn off heat.

In one pot of water, drop in the kale for 15 seconds.

Drain and add kale to the pan with the red pepper. Stir to coat.

In the other pot of water, cook the noodles for 3-4 minutes over medium-high heat, stirring from time to time.

Use tongs to add noodles straight from the water to the frying pan with the peanut sauce, to ensure some water is carried over and the peanut sauce dilutes a bit.

Serve udon noodles in bowls, garnish with sesame seeds and chili flakes (to taste - spicy).

Source: Missfresh.com

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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