Although I love cooking, it's nice to make an easy dinner when you've had a busy day. It's also a good recipe for when you don't have time to do grocery shopping, because most of the items are pantry staples (at least for me...). You can also use another green you have on hand in place of the kale (ex. chard, baby spinach) or something with a little crunch like shredded carrots and cabbage.
Note: This recipe can be made wheat-free/gluten-free by using rice noodles or another GF noodle.
Weeknight Peanut Lime Noodles Serves 2
1/2 lb. whole-wheat linguine, rice noodles or udon noodles
2 tablespoons vegan sugar
1/4 cup water
1/3 cup natural peanut butter
1 tablespoon lime juice
1 tablespoon Bragg's liquid aminos or shoyu
1 teaspoon sriracha hot sauce, or to taste
1 1/2 cups chopped kale
sesame seeds (pictured)
a splash of toasted sesame oil
a sprinkle of cayenne pepper
Cook noodles according to package directions. Meanwhile, heat water and sugar in a small sauce pan over medium-low heat. Stir until sugar is dissolved. Add lime juice, Bragg's and peanut butter. Stir or whisk until mixture is smooth and even. Remove from heat. When noodles are done cooking, stir together with sauce and chopped kale. Cover pan for a few minutes to allow kale to soften. Serve with one or more optional garnish.