Spicy Chinese Noodles with Collard Greens

Spicy Chinese Noodles with Collard Greens
Serves 4
A healthy, tasty, quick dish to make that satisfies. It's spicy, garlicky, gingery, and perfect dish on a busy week night. Depending on the noodles you choose (use rice sticks or soba noodles made from buckwheat), this can be a gluten-free meal. The noodles cook quickly with the collard greens, egg, and scallion mixture. Try this recipe today, you'll be glad you did.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 2 cup thinly sliced scallions (use both white and green part)
  2. 6 tablespoons soy sauce, more to taste
  3. 3 tablespoons grated fresh ginger
  4. 2 tablespoons rice wine vinegar
  5. 1 tablespoon sesame oil
  6. 1/2 teaspoon sea salt, more as needed
  7. 1 teaspoon red pepper flakes, or to taste
  8. 12 ounces buckwheat soba noodles or rice noodles
  9. 2 ½ tablespoons peanut, grapeseed, safflower or vegetable oil, more as needed
  10. 5 garlic cloves, thinly sliced
  11. 3 large eggs, beaten with a fork
  12. 4 cups chopped collard greens (chopped in ribbons)
  13. 2-3 teaspoons sriracha or other hot sauce, or to taste
  14. 1 lime, juiced
  15. 2 cups cilantro, leaves and stems, chopped
  16. 4 tablespoons toasted sesame seeds
Instructions
  1. In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil, red pepper flakes, and salt. Let stand while you prepare the noodles.
  2. In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
  3. In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, chopped collard greens, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds.
Notes
  1. This recipe is all about the prep. Chop the vegetables, make the sauce, have the eggs beaten, because once you start cooking, it comes together really quickly. And this dish is best served hot (and spicy).
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