Peanut Noodles with Kale and Mushrooms Recipe

Peanut Noodles with Kale and Mushrooms

If you’ve been feeling blah about the official arrival of fall this week, I have a lovely and easy recipe to make you feel every shade of happy about the shift of seasons and the new produce it brings.

{Related: Never sure what’s in season when? Grab my free seasonal produce calendar right this minute!}

Today’s recipe is a simple dish of noodles dressed in a peanut sauce, and tossed with garlicky kale and sautéed mushrooms.

Peanut Noodles with Kale and Mushrooms

It is the kind of vegan dish that feels satisfying and savoury. One you can serve to conventional omnivores without them complaining about being fed rabbit food; one that you will look forward to when you go home to make it on a weekday night and suddenly realize that, wow, the days are getting shorter fast.

These peanut noodles with kale and mushrooms taste vibrant and rich, they are nourishing and well-balanced, and they also fit easily into a busy schedule. You can have it ready in about 30 minutes start to finish, and you can break down the preparation by preparing the sauce and sautéing the vegetables the day before, and cooking the noodles the day of.

Peanut Noodles with Kale and Mushrooms

These days, the noodles I like to buy — the ones pictured in this post — are organic rice noodles flavored with turmeric from Autour du Riz, and the bright yellow color does help with morale.

As a bonus, if you make a full recipe of these peanut noodles for four but there’s just two of you at home, you can divide what’s left into handy lunch boxes, and take it to work the next day. I like to eat the leftovers cold as a salad, but they reheat well in the microwave as well.

Peanut Noodles with Kale and Mushrooms

Oh, and spoiler alert, this fine dish of peanut noodles with kale and mushrooms is one of the recipes featured in the vegetarian batch cooking plan for fall that I am preparing for you! Very excited to share this with you soon — stay tuned.

For My Friends Down Under

I’m sure you’re feeling great about the arrival of spring! Celebrate with this Greens and Walnut Quiche.

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Please tag your pictures with #cnzrecipes. I'll share my favorites!

Peanut Noodles with Kale and Mushrooms Recipe

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Serves 4.

Peanut Noodles with Kale and Mushrooms Recipe


  • 2 tablespoons all-natural unsweetened peanut butter
  • The juice of 1 organic lime
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce or fish sauce
  • 400 grams (14 ounces) dry noodles of your choice
  • 1 tablespoon olive oil
  • 150 grams (5 1/3 ounces) kale, about 4 stalks, center stem removed, leaves sliced into ribbons
  • 400 grams (14 ounces) brown mushrooms, trimmed and sliced
  • 1 clove garlic, finely minced


  1. In a small bowl, thin the peanut butter with the lime juice, whisking until smooth. Whisk in the sesame oil and soy sauce. Stir in a little water as needed to get a pourable sauce, creamy and not too thin.
  2. Peanut Noodles with Kale and Mushrooms
  3. Cook the noodles according to package instructions, and drain when cooked.
  4. In the meantime, in a large skillet, heat the 1 tablespoon olive oil, add the kale and mushrooms and garlic, and cook 4 to 5 minutes, until softened.
  5. Peanut Noodles with Kale and Mushrooms
  6. Add the vegetables and peanut sauce to the noodles, and toss to combine. Taste, adjust the seasoning, and serve.


  • The peanut sauce can be made up to a day ahead. Cover and refrigerate.
  • The kale and mushrooms can be cooked up to a day ahead. Cover, refrigerate, and reheat before serving.
  • If there are leftovers, I like them cold as a salad the next day.

Peanut Noodles with Kale and Mushrooms

  • Lovely recipe, I have a very weak spot for peanut sauce, adore it! As to kale, to keep my beloved happy, I would use spinach instead. He is slowly warming up to kale, but let’s say he is not quite there yet! ;-)

  • Andreas

    Sounds yummy!! I adore anything with peanuts in it, so will try this recipe as soon as I can find some kale! Do you use roasted or plain sesame oil?

    • Both will work! Mine is roasted, but it’s an organic brand that seems milder than what I’ve found at Asian markets.

      • Andreas

        Thanks Clothilde!! I’ll mix the two until I find the right balance!

  • Sunshine99

    I’m going to make this and add some cooked white beans to make it more substantial. We love kale and I never thought of mixing it with peanut sauce, mushrooms and noodles. We are heading to our mountain cabin tomorrow, so this will be a perfect dinner. I will have the sauce ready to go.

  • This looks amazing and I have all the ingredients at home, except for a bitter green. I do have a bunch of broccoli, should I do roast broccoli instead?

    • Yum, yes, go for it! Only trouble is the roast broccoli will kind of sit on top of the noodles and won’t mix well, just from the shape. If that’s a problem, you can grate or shave the broccoli and sauté it like you would greens.

  • Hazel Nina Makoto

    Thank you for sharing this wonderful recipe. On the side note, if you ever find yourself visiting the Philippines, don’t forget to check out these awesome restaurants

  • Yum! I made this last night and it was delicious! I did make a few changes, because that’s just what I do when I cook. I doubled the peanut butter and added a tablespoon of maple syrup and a teaspoon of Sriracha since we like things a little sweet and spicy in our house. In place of mushrooms, I sauteed some cubed butternut squash with kale, served over rice noodles. My family loved it! I have another sesame-peanut sauce that we love, but it has about 20 ingredients and takes a bit of time to put together and a food processor to clean when I’m all done, this sauce with fewer ingredients and much quicker to stir together was every bit as delicious. Thank you always for the inspiration and great recipes!

  • Pratha Kundu

    Loved it.. will surely try it.
    see my recipes too :

  • Annabel Smyth

    Must try this. I’m never quite convinced by kale, so might substitute cauliflower florets, or even a dark green cabbage. Or green peas would work rather well – I know they are not in season, but that’s what frozen ones are for…..

    • I recommend you substitute spinach or beet leaves or some other leafy green for the kale.

      • Annabel Smyth

        Spinach would be good, or one of the dark green varieties of cabbage.. I’ve never seen beet leaves here (but then, I wouldn’t ever buy beetroot, and I don’t think they are sold separately).

        • Maybe you could find someone who likes beets but not the greens and make a deal. :)

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