Creamy Peanut Noodles

Bring a large pot of salted water to a boil for the rice noodles. Peel and mince the ginger and garlic. Trim 1 inch off the asparagus ends and slice stalks into 2 inch pieces. Destem the collard greens and thinly slice the leaves. Remove any pits from the dates, and chop the fruit.

Add just half the minced ginger and just half the minced garlic, peanut butter, tamari, rice vinegar, ¼ tsp red chile flakes, and ⅔ cup warm water to a medium bowl. Whisk the peanut sauce. TIP: Add more red chile flakes if you prefer.

Once the water 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, leaving the oil in the skillet, and transfer nuts to a bowl. TIP: The noodles should be slightly undercooked, as they will finish cooking with the sauce in a later step.

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

Return the large nonstick skillet to medium-high heat and add cooked 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!