Korean Chob Chae

INGREDIENTS
1 pkg Shirataki Noodles (Konyaku)
1 bunch Kale 
1 carrot julienned (I used frozen Carrots and Peas)
1 onion sliced
Shitaki or Portobello mushrooms sliced
3 cloves garlic chopped fine
1 bunch green onions sliced
Coconut Aminos
Sesame oil
1t Raw honey (optional)
Pepper (Black or Sichuan)(Optional)
Sesame Seeds to sprinkle on top


DIRECTIONS

1. Put noodles in a bowl of hot water for 3 to 5 minutes to soften. Drain. Save water to blanch greens.
2. Mix in sesame oil and coconut amino's with noodles.
3. Put Kale in hot water for a few minutes until soft. Rinse several times, chop and place in bowl and mix in sesame oil add coconut amino's. Add to noodles.
4. In stir fry pan: Stir fry carrots, onions and green onions separately adding oil to pan each time as needed. Add each stir fried ingredients to the noodle dish.
5. Stir fry garlic, and mushrooms. Add to noodle dish. Add pepper (optional) and mix with clean hands or tongs. 

NOTE:  Use only as little oil and coconut aminos as possible to cut down on oil and salt.
Non- vegetarian variation: Add cooked chicken or shrimp to this dish.