To serve, divide the soba noodles, kale, carrot, garlic, tofu, ginger, and
the white parts of the green onions between two bowls.
In the meantime, cut all of the other vegetables, in this case I julienned the carrots and cut
the white parts of the green onions in halt length-wise and then cut the entire onion into 1 - inch pieces.
Add the onion, garlic, ginger,
the white parts of the green onion and a splash of water (you can use oil if you prefer).
Add the remaining 1 tablespoon of oil to the same pan and add the minced ginger and minced garlic along with dry red chilies and
white parts of green onion.
Take a small bowl and add the rest of the garlic,
white part of the green onions and 1/2 Tbsp oil.
In another bowl, add the carrot, celery, and
white parts of the green onions.
For the dip, use only
the white part of the green onions.
Add
the white part of the green onions, minced garlic, and ginger to the shallots and mix.
Meanwhile, finely chop
the white part of each green onion.
Add shallot, ginger and
the white parts of green onions.
In the meantime, cut all of the other vegetables, in this case I julienned the carrots and cut
the white parts of the green onions in halt length-wise and then cut the entire onion into 1 - inch pieces.
Stir in
the white parts of the green onion, garlic, and ginger, and cook for 30 seconds.
Immediately add the garlic, the yellow onion and
the white parts of the green onions and stir them around.