1. Cook soba soodles in boiling salted water until just tender, 3-4 minutes. When ready to drain, add the chiffonade kale and stir to mix with noodles. Drain and rinse with cold water. Toss with the sesame oil and set aside.
2. Meanwhile, make the dressing: Place the peanuts, red pepper flakes, ginger, and garlic in a mini-blender and chop finely. Mix with juices, vinegar and oil to make an emulsified dressing.
2. In a medium-large bowl, mix together noodles, zest, chives and carrots with enough peanut-ginger dressing to your taste.
3. Garnish with the cucumbers, scallions, red bell peppers and chives.
NOTE: If planning for leftovers, do not add the cucumbers as it will make leftovers mushy and gross.
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|Serving Size: 1 Serving (637g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 188 (32%)|
|Amt Per Serving||% DV|
|Total Fat 20.9g||28 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 47.6mg||15 %|
|Sodium 3633.3mg||125 %|
|Potassium 1392.1mg||37 %|
|Total Carbohydrate 82.5g||24 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 71.4g|
|Protein 23.6g||34 %|
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Calories per serving: 582
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