2 teaspoons light soy sauce
1 teaspoon dark soy sauce
1/2 teaspoon Chinese black vinegar
2 tablespoons minced scallions
1 teaspoon minced ginger
1 tablespoon minced garlic
1 1/2 tablespoons of your favorite “godmother” sauce (lao gan ma), or to taste
1/2 teaspoon sesame oil
3 tablespoons finely chopped za-cai (pickled radish)
2 teaspoons toasted sesame seeds (optional)
3 tablespoons oil
1/3 cup raw peanuts
200 grams dried rice noodles (this makes a big single serving or two small servings)
A large handful of your leafy greens of choice
A small handful chopped cilantro
First prepare the sauce base in a large bowl by mixing together the light soy sauce, dark soy sauce, Chinese black vinegar, scallion, ginger, garlic, “godmother” sauce, sesame oil, za-cai, and sesame seeds.
Heat the oil in a wok using medium heat, and wok fry the peanuts for 5 to 7 minutes until cooked through. Take out the peanuts and drizzle the hot oil left in the wok into the sauce base.
Boil the rice noodles per package instructions. Once the rice noodles are a minute away from done, add in the leafy greens to blanch. Cook for the remaining minute, and then drain the noodles and the greens. Pour the sauce base over the noodles, stir to combine, and top with chopped cilantro.