Creamy Peanut Noodles
with Gingered Asparagus & Collard Greens
Crisp-tender asparagus and hearty collard greens sautéed with fresh ginger add a bright, refreshing twist to this high-protein, sodium-smart noodle bowl. Dates add sweetness and toasted peanuts give these noodles an extra bit of crunch.
INGREDIENTS
- 1/4 cup peanuts
- 7 oz rice noodles
- 6 oz asparagus, trimmed and cut into 2-inch pieces
- 6 oz collard greens, destemmed and leaves thinly sliced
- 1 oz ginger, peeled and minced
- 1 garlic clove, peeled and minced
- 1 oz California dates, roughly chopped
- 6 oz gluten-free Thai peanut sauce
- 1 tbsp vegetable oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Bring large pot of salted water to a boil for noodles. Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add peanuts and cook until toasted, 1 to 2 minutes. Remove toasted peanuts with slotted spoon and transfer to bowl, leaving oil in skillet. Once water is boiling, add noodles and cook until al dente, 8 to 10 minutes. Drain noodles and rinse under cool water to stop cooking process. (4-serving meal: use 2 tbsp vegetable oil) (TIP: The noodles should be slightly undercooked, as they will finish cooking in a later step.)
Return skillet with oil to medium-high heat and add asparagus and collard greens. Cook until bright green and crisp-tender, 2 to 3 minutes. Add ginger, garlic, dates, and a pinch of salt. Cook until ginger and garlic are softened, 2 to 3 minutes. Transfer to plate and wipe skillet clean. (TIP: Crisp-tender means vegetables will still have some crunch.)
Return same skillet to low heat, add rice noodles and Thai peanut sauce, and simmer until noodles are coated and sauce has thickened, 1 to 2 minutes. Season to taste with salt and pepper.
Divide creamy peanut noodles between bowls. Top with gingered asparagus and collard greens and sprinkle with toasted peanuts. Tuck in!
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Autumn Squash Bolognese with Penne & Sun-Dried Tomato Salsa
