- 4 Ramen Noodle bricks
- 1 small bunch red kale, save the stems
- 1 small bunch bok choi, roughly chopped
- 1 small bunch cilantro, minced
- 4 cups baby spinach
- 4 cups napa cabbage, shredded
- 3 carrots, grated
- 2-4 Tbsp ginger, grated (depending on your love for ginger)
- 2 Tbsp chia seeds + hemp hearts mixed
- 4 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 2 Tbsp Ume Plum Vinegar
- 2 Tbsp crushed garlic
- 1 tsp sesame oil
Cook the noodles according to package directions, add 1 tsp of sesame oil to the boiling water.
Grab a large mixing bowl. Pour the lemon juice and ume plum vinegar in. Slowly drizzle olive oil in to the bowl while whisking rapidly. Add the garlic, chia seeds + hemp hearts.
Grate the carrots and ginger directly in to the bowl.
Once the noodles are cooked, drain, DO NOT WASH, mix into dressing and set aside.
Using a sharp paring knife, remove the center rib of each collard green. Save the stems on the side for later.
Stack the leaves and roll them into a cigar-like shape. Julienne them by slicing on a diagonal across the roll as thinly as possible. Then cut into thirds so the stands aren’t too long.
Heat a large skillet to medium heat and pour in a tablespoon of olive oil. Once the oil is hot enough it should be shimmering, toss in the kale. Add 1 tsp of salt and stir often to separate the pieces. Sauté for about 3-4 minutes.
Toss the greens directly in to the mixing bowl with the noodles.
Sautée the napa cabbage next for about 5-7 mins then add to the bowl.
Continue sautéing the rest of the greens.
Now dice the stems in to 1/8-1/4 inch pieces and roast in the pan for 5 mins, until they begin to brown slightly. Add them to the noodles, mix and serve with lemon.