Rice Noodles with Broccoli and Kale

Combine the soy sauce, vinegar, sugar and cornstarch in a small bowl. Whisk vigorously to combine. Set aside.

Heat oil in a wok over medium high heat. When the oil begins to shimmer, add shallots and cook until they begin to soften, about 1 minute. Add broccoli and kale and cook, stirring occasionally, until kale cooks down and softens, about 1 minute. Pour the reserved sauce (cornstarch mixture) into the wok and stir all ingredients to combine. Continue cooking until sauce thickens and begins to sizzle on the bottom of the pan. Add noodles, stirring to coat evenly in sauce. Push noodles to one side of the wok and add the egg on the other side. Scramble egg until just cooked through. Give the entire dish a good stir to evenly combine and serve immediately.

Note: This dish can be easily doubled, but like most stir-fry recipes, I don’t recommend making more than two servings at once. A crowded pan will not allow you to get the intense heat and quick cooking time that is ideal. Once the first ingredient goes into the pan, it should take about 6 minutes to finish the dish. (Too much longer and you risk ending up with mushy vegetables or noodles.) In the photo above, I used Chinese broccoli, but regular broccoli would work just fine.