Lime Peanut Noodles

Place a large pot of salted water on to boil for the rice noodles. Trim about an inch from the bottom of the yu choy and cut the remaining stalks into 1 inch pieces. Destem the kale and roughly chop. Halve the lime.

Peel and mince the garlic and add to a medium bowl. Add the juice from the lime, tamari, vinegar, peanut butter, 2 tbsp warm water, and whisk sauce until smooth.

Once the water is boiling, add rice noodles and turn off the heat. Stir the noodles and let sit, stirring occasionally, until they are tender, about 6 to 8 minutes (begin checking for doneness at 5 minutes). Drain and rinse noodles with cold water to stop the cooking process.

Place a large nonstick skillet over medium heat with just 2 tsp sesame oil. Add the walnuts and cook until toasted and fragrant, about 1 to 2 minutes. Increase heat to medium-high, and add the yu choy and kale. Cook vegetables until bright green and tender, about 2 to 3 minutes.

Add the cooked rice noodles, lime peanut sauce, and a pinch of salt. Toss until noodles are well coated and hot, about 2 to 3 minutes.

Divide the lime peanut noodles between bowls. Top with hemp seeds and drizzle with remaining sesame oil.