Kale and Portobello Mushrooms with Peanut Sesame Noodles

Peanut Sesame Noodles:
Ingredients:
1/2 cup smooth or crunchy peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons red-wine vinegar
1 1/2 tablespoons Asian sesame oil
2 teaspoons honey
Thai Noodles

Directions:
Boil water, salt, and add noodles when water at a rolling boil.
Mix ingredients of sauce into a saucepan at medium heat. Use a whisk to stir together until mixed thoroughly. Reduce liquid until sauce is thicker. Add sauce to noodles, toss and serve warm.

Kale and Portobello Mushrooms (from the Rachael Ray: Great Meals for Couples or Crowds)
Ingredients:
3 tbsp EVOO
4 portobello mushroom caps, sliced
1 1/4 lbs Kale, stemmed and chopped
Salt and pepper
1/4 tsp nutmeg
1/2 cup red wine

Directions:
Heat EVOO in skilet over medium-high heat. When hot, add mushrooms and cook until dark and tender, then add kale, until it wilts. Season mushrooms and greens with S&P and nutmeg. Add wie and stir to deglaze the pan. Reduce heat to low and cook greens for 5 more minutes.