Coconut Soba Noodles with Ginger Kale

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Garlic

  Raw

  8 clove or 24g

• Ginger root

  Raw

  4 tbsp or 24g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tsp or 14g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Water

  Plain, clean water

  ½ cup or 118g

• Lime juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Japanese noodles

  Soba, dry

  16 oz or 454g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Garlic

  Raw

  3 clove or 9g

• Kale

  Raw

  4 cup, chopped or 268g

• Peanuts

  All types, raw

  4 tbsp or 37g

Directions

1. Puree cilantro, half of the garlic, jalapeno, one-fourth of the ginger, turmeric, and one-third of the oil in a food processor until a paste forms.
2. Heat a saucepan over medium heat. Add the paste and sauté for 30 seconds.
3. Whisk in coconut milk and water. Reduce heat to low and simmer for 15 minutes without boiling. Stir in lime juice and season with salt and pepper.
4. Cook noodles according to package directions.
5. Heat remaining oil in a skillet or wok over high heat. Slice remaining ginger and smash remaining garlic. Add to skillet and stir-fry for 15 seconds.
6. Add kale and cook for 1 minute. Pour in the soy sauce, cover, and steam for 30 seconds. Uncover and stir-fry for 1 minute, or until kale is wilted.
7. Serve noodles topped with kale, coconut sauce, and chopped peanuts.