First of all, ignore this entire recipe except for the peanut sauce. It just might be the best peanut sauce recipe ever.
The veggies were an utter failure. I wouldn’t even be posting this recipe if the peanut sauce hadn’t been so darn good. We don’t have a grill, so maybe they would have been better cooked that way (feel free to try it and let us know how it tastes), but we sautÃ©ed the veggies, and the zucchini got way over done (ie: mush) and the kale was still bitter and chewy. Next time, we’ll use the sauce and add some tofu and maybe some properly cooked zucchini and/or bok choy.
Noodles with Peanut Sauce, Kale, and Zucchini
Makes 6 servings. Recipe from Bon Appetit.
1 cup super-chunky peanut butter
1/3 cup (or more) water
1/4 cup packed golden brown sugar
2 tablespoons plus 2 teaspoons unseasoned rice vinegar
2 tablespoons soy sauce
2 tablespoons toasted sesame seeds
2 tablespoons chopped peeled fresh ginger
3 garlic cloves, peeled
2 teaspoons hot chili sauce
1 12-oz package dried chow mein udon noodles
4 large zucchini, cut crosswise into 1/4 inch thick slices
8 ounces green curly kale, thick stems removed
olive oil (for brushing)
1 bunch green onions, thinly sliced
1 cup chopped fresh cilantro
Blend peanut butter, 1/3 cup water, brown sugar, rice vinegar, soy sauce, sesame seeds, ginger, garlic, and chili sauce in blender until smooth, adding more water by tablespoonfuls if too thick. Can be made 1 day ahead; cover and chill.
Cook udon noodles according to package directions. Drain, Run under cold water to cool. Drain again.
Prepare barbecue (medium-high heat). Brush zucchini and kale with oil, sprinkle with salt and pepper. Grill zucchini until tender and slightly charred, about 3 minutes per side. Grill kale until brown around edges, about 1 minute per side.
Toss udon noodles, green onions, and cilantro with peanut sauce in large bowl. Divide noodle mixture among 6 bowls. Top noodle mixture with zucchini and kale and serve.