Two large handful mung bean “cellophane” noodles
Large zucchini
3 baby bok choy
Large handful Mung bean sprouts
½ C peanut butter
1 T hot pepper sesame oil (or to taste)
2 T tamari (or to taste)
Black sesame seeds

Cellophane noodles “cook” up in 10 minutes. Just soak them in hot water while you do the rest.

Mix peanut butter, oil, and tamari. Add water until mixture is consistency of a creamy dressing. Put aside.
Chop zucchini and kale. Dry saute zucchini until just tender. Add chopped bok choy. Cook until bok choy brightens in color.

Drain noodles and place in a large bowl. Toss with dressing, sprinkle of sesame seeds, and add vegetables, including raw mung bean sprouts.
Serve right away.