Sesame Ginger Noodles

Bring large pot of salted water to a boil for noodles. Combine ginger, tamari, peanut butter, vinegar, just half the sesame oil, just half the chili garlic sauce, and ¼ cup hot water in medium bowl and whisk sesame ginger sauce. (4-serving meal: use ½ cup hot water) (TIPS: Sauce will not be completely smooth. Use more chili garlic sauce if you prefer more spice.)

Add noodles to boiling water and cook until al dente, 1 to 2 minutes. Drain noodles and rinse under cold water to stop cooking process. Heat remaining sesame oil in large nonstick skillet over medium heat. Add peanuts and a pinch of salt and pepper. Cook until nuts are toasted and fragrant, 1 to 3 minutes. Transfer toasted peanuts to small bowl with slotted spoon, leaving peanut oil in skillet. (TIP: When peanuts become fragrant, remove them from skillet. They will continue to toast slightly while off heat.)

Return same skillet with peanut oil to high heat. Add gai lan, Swiss chard, and a pinch of salt and pepper and cook until bright green and tender, 2 to 3 minutes. (TIP: For the 4-serving meal, cook everything in large pot instead of a skillet.)

Add cooked noodles and sesame ginger sauce to skillet with greens. Cook, tossing frequently, until evenly coated and warmed through, 1 to 3 minutes.

Divide sesame ginger noodles with stir-fried greens between bowls. Top with toasted peanuts and peppers. Drizzle with remaining chili garlic sauce. Bon appétit!