Togarashi Peanut Noodles

Prepare the vegetables: Place a large pot of salted water on to boil for the rice noodles. Trim about an inch from the bottom of the yu choy and cut the remaining stalks into 1 inch pieces. Destem the kale and roughly chop. Halve the lime.

Mix the sauce: Peel and mince the garlic and add to a medium bowl. Add the juice from the lime, tamari, vinegar, peanut butter, 2 tbsp warm water, and whisk sauce until smooth.

Cook the noodles: Once the water is boiling, add rice noodles and turn off the heat. Stir the noodles and let sit, stirring occasionally, until they are tender, about 6 to 8 minutes (begin checking for doneness at 5 minutes). Drain and rinse noodles with cold water to stop the cooking process.

Start the stir fry: Place a large nonstick skillet over medium heat with just 2 tsp sesame oil. Add the walnuts and cook until toasted and fragrant, about 1 to 2 minutes. Increase heat to medium-high, and add the yu choy and kale. Cook vegetables until bright green and tender, about 2 to 3 minutes.

Add the noodles: Add the cooked rice noodles, lime peanut sauce, and a pinch of salt. Toss until noodles are well coated and hot, about 2 to 3 minutes.

Serve: Divide the lime peanut noodles between bowls. Top with hemp seeds and drizzle with remaining sesame oil.