Yields: 2 servings

Recipe and Photo by the Hodo Kitchen

Not that we needed a reason to eat them, noodles are often enjoyed during Lunar New Year as they are a symbol of longevity. We're celebrating the Year of the Ox this year with a collaborative dish combining our BBQ Cubes with Nona's Teriyaki Stir-Fry Kit.

Ingredients

• 1 (8oz) pack of Hodo BBQ Cubes locate product

• 1 set of Nona Lim Ramen Noodles and Bachan Original Sauce (half the container)

• 1 bunch of lacinato kale, stems removed, and cut into strips

• 1 handful of garlic chives, cut in 3 inch lengths and toss the first inch of root end

• 2 shallots, julienned

• 2 serrano peppers, julienned (keep seeds if you want spicy!)

• 1 inch fresh ginger, cut into 4-5 thick slices

• 2 tbsp vegetable oil

• a few sprigs of cilantro

Instructions

1. Open and add contents of Hodo BBQ Cubes in an oiled wok, heat till crisp, remove from heat and set aside.

2. Get a pot of water boiling (or place Nona Lim Noodles packet in the microwave for 30-60 seconds) and use a strainer and a pair of chopsticks to loosen up the noodles in the hot water for a few seconds. They are fully cooked already, and you're about to stir fry them, too, so don't fret about cooking too long.

3. In the same wok, add a little but more oil, and when hot, add in the ginger, shallots, and serrano peppers.

4. Stir-fry until they're on the edge of being charred, then add in BBQ Cubes again,

5. Then toss in the noodles, kale, garlic chives, and Bachan's Sauce, toss through and cover for a couple of minutes to cook the veggies through.

6. Plate and dress with cilantro and your favorite chili crisp!