2 cup greens
1 bunch mini onions, sliced finely
1.5-2 tablespoons rice or red wine vinegar (sherry works)
1 small piece of ginger
1 pound of fresh ramen noodles, or 6 oz dried rice noodles (udon)
1/3 cup of cilantro
1-1/2 tablespoon of lime juice
2-3 tablespoons sesame oil
Handful of toasted sesame seeds
2 garlic cloves
1 teaspoon salt
1 tablespoon peanut butter
1 tablespoon sugar
1 tablespoon honey
3 ½ tablespoons soy sauce
About 1 teaspoon garlic chili paste, or to taste
Bring a large pot of water to a boil, add noodles and cook according to instructions on packaging. Drain and rinse with cold water, toss with a splash of sesame oil.
In a pan, sauté the onions and garlic until translucent.
Add the kale greens towards the end, seasoning with salt to taste.
In a large bowl, combine the rest of the ingredients to make a sauce. Add the greens, onion and garlic to the bowl of sauce, stirring as needed
Add the noodles to the sauce, evenly coating them. Garnish with red pepper flakes and cilantro.