Recipe adapted from The Medicinal Chef: Eat Your Way to Better Health by Dale Pinnock.
Ingredients:8 ounces dry rice noodles
1 tablespoon cooking oil
1 large leek
2 garlic cloves, thinly sliced
1 small green or red chili pepper, minced
4 handfuls shredded greens, such as cabbage, napa cabbage, bok choy and tatsoi
2 tablespoons hot water
4 tablespoons chunky peanut butter
2 tablespoons dark soy sauce (or 2 tablespoons regular soy sauce + 1 tablespoon brown sugar)
1 tablespoon honey
1 teaspoon Chinese five-spice powder
1/2 teaspoon sea or kosher salt
Soak the dry rice noodles in warm water for 5-8 minutes. In a bowl, whisk together the hot water, peanut butter, dark soy sauce, honey, five-spice powder, salt and set aside. We'll be only using the white part of the leek (compost or use the green part to make broth). Wash the leek very well, separating the layers a bit to rinse out any dirt. Very thinly slice the leek.
Heat the cooking oil in a large saute pan or wok over medium heat until just shimmering. Add the leek, garlic and chili pepper. Cook for 2 minutes (take care to not burn the garlic).
Add the shredded greens and continue to cook until they have softened slightly, about 1 minute. Turn heat to medium-high and add in the soy sauce mixture
Drain the rice noodles. When sauce begins to bubble a bit, add in the rice noodles and cook for 1-2 minutes or until the rice noodles are cooked.