Creamy Peanut Noodles

Bring a large pot of salted water to a boil for the rice noodles. Add just half the ginger, just half the garlic, peanut butter, tamari, rice vinegar, just ¼ tsp red chile flakes, and ⅓ cup warm water to a medium bowl. Whisk the peanut sauce.

Once the water in the large pot is boiling, add rice noodles and cook for 10 to 11 minutes. Drain noodles and rinse under cool water to stop the cooking process. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium heat. Add peanuts and cook until toasted, 1 to 2 minutes. Remove toasted peanuts with a slotted spoon and transfer to a bowl, leaving the oil in the skillet. TIP: The noodles should be slightly undercooked, as they will finish cooking in a later step.

Return the large nonstick skillet with leftover oil to medium-high heat and add asparagus and collard greens. Cook until vegetables are bright green and crisp-tender, 2 to 3 minutes. Add remaining ginger and remaining garlic, and dates. Cook until garlic and ginger are softened, another 2 to 3 minutes. Add a pinch of salt, and transfer gingered asparagus and collard greens to a plate. TIP: We will use this skillet again in the next step. TIP: We will use this skillet again in the next step.

Return the large nonstick skillet to medium-high heat and add rice noodles and peanut sauce. Reduce heat to low and simmer until the noodles are coated and sauce has thickened, 1 to 2 minutes. Taste, and add salt as necessary.

Divide the creamy peanut noodles between bowls. Top with gingered asparagus and collard greens and sprinkle with toasted peanuts. Tuck in!