Thai Peanut Noodle Bowl

Bring a large pot of water to a boil over high heat. Rinse kale and thinly slice leaves, discarding stems. Trim and discard skin of ginger and mince. Roughly chop peanuts. Cut butternut squash into 1/2-inch pieces.

Step 2: Cook Squash

Season boiling water generously with salt and add squash. Boil for 5 minutes. Using a slotted spoon, transfer squash to a medium bowl, leaving water in pot. Return water to a boil over high heat.

Step 3: Make Peanut Sauce

While squash boils, in a separate medium bowl, whisk together peanut butter, soy sauce, hoisin, rice wine vinegar, 1/4 cup warm water, and as much Sriracha as desired (it’s spicy!) until smooth. Season with 1/8 teaspoon salt and pepper as desired and set aside.

Step 4: Cook Noodles

Once water from squash is boiling, add rice noodles.  Submerge and immediately remove from heat. Soak noodles until tender, about 6 minutes. Drain and add half of the sesame oil to noodles and toss to coat.

Step 5: Cook Vegetables

Add remaining sesame oil to a large pan over medium-high heat. When oil is shimmering, add kale, ginger and cooked squash. Sauté until kale is wilted, 3-4 minutes. Season with 1/4 teaspoon salt and pepper as desired.

Step 6: Season Vegetables

Lower heat to medium. Add rice noodles and toss until noodles and vegetables are combined. Remove pan from heat and stir in peanut sauce to coat. Divide peanut noodles between bowls. Garnish with chopped peanuts and JONATHAN’s Organic Mung Bean Sprouts. Enjoy!

Serves 2

Jonathan’s Sprouts was pleased to be included in this October 2016 recipe from Plated (www.plated.com).