1 green pepper, sliced into strips
12 brussel sprouts, chopped into small pieces
1 cup of broccoli florets
12 cremini mushrooms, washed and sliced
2 scallions, diced
3 bunches of buckwheat noodles
3 tsp minced garlic
1 tsp minced ginger
1/4 tsp fish sauce
1 tsp sesame oil
red chili flakes, salt and pepper to taste
Fill a medium to large pot with water and set to boil on the stove. Once the water is boiling, add the noodles and cook as per package instructions. Once cooked, drain and set aside.
In a warm wok, add a little bit of olive oil and 1 tsp of garlic. Stir the garlic until slightly golden and then add the chopped kale. Continuously stir the kale until it shrinks in size and is cooked through. Place the kale in a medium sized glass dish and move onto the rest of the vegetables. Add a little oil to the wok (if necessary) and add in the scallions, red pepper, and green pepper. Stir fry for 2 minutes, and then add in 1 tsp of garlic, the ginger, the fish sauce and 1/2 tsp of the sesame oil. Continue to stir fry the vegetables until they are softened. Before removing from the vegetables, add some chili flakes, salt and pepper to taste. Add the vegetables to the kale and move onto the next batch of vegetables. Add some oil and the remaining garlic to the wok and add in the remaining vegetables. Continue to fry until the brussel sprouts, mushrooms, and broccoli are softened. Add the rest of the sesame oil and salt, pepper and chili flakes to taste. Remove from the wok and mix in with the rest of the vegetables.
Add in the noodles, mix and taste for seasoning. Make adjustments as necessary. Serve hot with soy sauce or sweet and sour chili sauce.