Ingredients
Scale
- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- 2 tablespoon freshly grated ginger
- 1/2 cup sliced scallions, plus more for topping
- 1 large carrot, peeled and julienned
- ½ small cabbage (about 3 cups), shredded
- 1/2 heaping cup diced red pepper
- 1/2 heaping cupcup sliced snap peas
- 2 heaping cups chopped collard greens
- 2 tablespoon rice wine vinegar
- 2 tablespoon soy sauce
- 1 tablespoon fish sauce
- 4 ounces rice noodles
- 6 wonton wrappers, cut into strips
- 1 cups canola or vegetable oil for frying the wonton strips
- 1/2 cup sliced cucumber
- 1/2 cup sliced radishes
- 1/2 a jalapeno, thinly sliced
- 1 tablespoon sesame seeds, toasted is nice
- sriracha, for serving
- additional soy sauce, for serving
Instructions
- In a large skillet, heat oil over medium heat. Stir in the garlic, ginger and scallions and cook until all of the ingredients are fragrant and the scallions are wilting, about 2 to 3 minutes.
- Add the carrots, cabbage, red pepper, snap peas, collard greens and a splash of water. Cook until the veggies have softened, another 2 to 3 minutes longer. In a small bowl stir together vinegar, soy sauce, and fish sauce and add to the cooked vegetables. Stir to combine.
- Cook the noodles according to the package directions and then drain and immediately add the vegetables and stir until evenly combined. Lower the flame to as low as it’ll go to keep warm.
- Pour the oil into a medium saucepan and set over medium-high heat. Once hot, add the wonton strips, a few at a time, and cook until brown and crispy. Using a slotted spoon transfer to a plate lined with paper towels, and season with salt. Continue frying the rest of the wonton strips.
- To serve, divide the noodle mixture to bowls and top with fresh vegetables and crispy wontons.
- Add more scallions and sesame seeds. Serve with sriracha and soy sauce on the side. Enjoy!
