- 4 quarts cold water
- 1/2 lb dry rice noodles
- 3-2 Tbsp peanut oil
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, chopped
- 2 cups chopped greens (lacinato kale, bok choy, or chard)
- 2-3 Tbsp soy sauce
- 1 tsp fish sauce
- 3/4 tsp white or brown sugar
- 1 pinch salt and black pepper, to taste
- 1/2-1 cup kimchi, drained
- 1 medium lime, juiced
- 1/2 cup peanuts, coarsely chopped
To add before serving:
- 1/4 cup cilantro leaves, chopped
- 1/4 cup mint leaves
- 1/4 cup basil, coarsely chopped
- 1 fresh cucumber, coarsely chopped
- Bring water to vigorous boil; add rice noodles; boil, uncovered, for 4–5 minutes, until texture pleases you; run cold water over noodles to stop their cooking; drain and set aside.
- Heat wok or pot on medium-high, then add onion, stirring occasionally until it softens slightly. Then add garlic, give it a few stirs, and add greens.
- Stir-fry greens only until they turn a brilliant, deep green. Swiftly add soy sauce, fish sauce, sugar, salt and pepper, and peanuts, if you're using them.
- Add drained noodles; stir around until they're thoroughly coated with the sauce. (You may want to add a bit more soy and fish sauce.) Add kimchi, and stir in vigorously.
- Add fresh herbs and cucumber, stir once, and serve immediately.
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