Looking for a way to make kimchi and peanut butter work together in a recipe?

You have found it! I have to admit, the combination of kimchi and natural peanut butter did not make me immediately drool when I heard it. After making this dish, I do not know why I ever doubted it! Peanut butter is a delicious spread you can add to any sauce, and it works incredibly in this unique stir fry recipe! It’s nutty and creamy addition to a spicy, tangy sauce made these noodles sooo delicious.

The Recipe – Natural Peanut Butter + Kimchi Noodle Stir Fry

Make time: 20 min
Serves: 2

Ingredients

Noodles & Veggies

• 1 pack Soba, udon or rice noodles noodles
• 2 Kale leaves
• ½ cup chopped cabbage
• ½ chopped bell pepper
• 1 carrot – grated
• ½ cup kimchi 

Sauce

• 2 garlic cloves – grated or minced
• 1/3 cup natural Peanut Butter – smooth or crunchy 
• 1/3 cup soy sauce or tamari 
• 1-2 teaspoons Sriracha, Gochujang Paste or Sambal Oelek
• 1 tablespoons sesame oil (olive, peanut or sunflower oil also works)
• 1 tablespoons rice vinegar (or apple cider vinegar as a substitute)
• 1 teaspoon honey, agave or maple syrup
• 1 inch fresh ginger
• Juice from 1 lime  
• Black pepper

Directions

1.  To get started, chop up half a bell pepper (your choice of colour), 1/2 cup red cabbage and 2 leaves of kale. Grab a cheese grater and shred 1 carrot (this is my go-to method but if you have one that works better, please share!)
   
2. Heat up a pan with a tbs of olive oil, and add your recently chopped veggies
   
3. Boil 2 cups of water and carefully place noodles in when bubbling. I love soba noodles for their delicious thickness and the way sauce sticks to them! The noodles only need a few minutes to cook, so I strained and moved the noodles into the pan with the veg halfway through making the sauce (next step).
   
4. When the water is boiling and veggies are cooking, make the sauce. First, start with the most special ingredient: nudefood peanut butter! Combine PB with 2 garlic cloves, 1/3 cup soy sauce, 1-2 tps sriracha, 1 tbs sesame oil, 1 tbs rice vinegar, 1 tsp agave, 1 tsp fresh ginger, 1 fresh squeezed lime & fresh ground pepper. Whisk it till everything is mixed together. 
   
5. Add sauce to pan with noodles and veggies and mix. Then add in the kimchi!
   
6. Scoop in serving bowls, and top with more chili sauce (if you like it spicy) and fresh basil or green onion and enjoy! 

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