Sesame-Ginger Noodles

Bring a medium saucepan of salted water to a boil for the ramen noodles. Peel and mince just 2 tsp ginger. Trim about an inch from the bottom of the yu choy and cut the remaining stalks into 1 inch pieces. Slice the mini sweet peppers into thin rounds.

In a medium bowl, whisk together the minced ginger, sesame oil, tamari, peanut butter, just 1 tbsp rice vinegar, and as much of the chili garlic sauce as you’d like.

Place a large nonstick skillet over medium heat with 2 tsp vegetable oil. Once hot, add the peanuts and a pinch of salt and pepper. Cook until toasted and fragrant, about 1 to 2 minutes. Using a slotted spoon, transfer the toasted peanuts to a small bowl, leaving the oil in the skillet.

Return the skillet with the oil to medium-high heat. Once the oil is hot, add the chopped yu choy and kale and chard and cook until bright green and wilted, about 2 to 3 minutes. Drizzle with the remaining rice vinegar and remove the skillet from the heat.

Once the water in the saucepan boils, add the fresh ramen noodles and cook until al dente, about 1 to 2 minutes. Drain the noodles. Return the skillet with the stir-fried greens to medium-high heat and add the cooked ramen noodles and sauce. Cook, stirring occasionally, until heated through, about 1 to 2 minutes.

Divide the sesame ginger noodles with stir-fried greens between bowls. Top with the sliced mini sweet pepper and toasted peanuts. Enjoy!