Tat Soi with Peanut Pasta

12 oz. dry rice noodles
2 Tbsp. sunflower oil
1 tsp. toasted sesame oil
½ cup finely chopped onion
3 garlic cloves, minced
1 cup grated carrot
6 cups tat soi, bok choy, spinach or combo, washed, & coarsely chopped
4 Tbsp. chunky peanut butter
1 Tbsp. rice vinegar
3 Tbsp. soy sauce
1 Tbsp. olive oil

Boil pasta according to your preference. Reserve a cup of the cooking water. Drain.

Heat oils in a large skillet. Add onion, garlic and carrot and sauté for 5 minutes. Add greens and cook until wilted and tender.

Meanwhile, mix sauce together until well blended. When greens are cooked to your liking, add peanut mixture to skillet. Stir fry for a few minutes. Add drained pasta and stir to combine. If the pasta is dry, add some cooking water to the skillet. Heat through and serve immediately.

Yield: 4-6 servings