Combine stock, tamari, rice wine, sugar and salt to taste in a small bowl. Stir until sugar and salt dissolve. Combine garlic, ginger, and pepper flakes in another bowl.
Bring a large saucepan of salted water to a boil and cook the soba noodles according to directions. Drain and toss with the sesame oil.
Heat a flat-bottomed wok over high heat. Add a tablespoon of the oil.
Add the garlic and ginger then stir-fry for no more than 10 seconds before adding the mushrooms.
Stir-fry for 1 minute then add the noodles, sweet potatoes, and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes.
Add the collard greens then stir-fry another 30 seconds to a minute, until well combined, and serve.
Notes
If you don't just happen to have leftover collards and sweet potatoes sitting around, don't fret. Both are easy to make. Just cut up a batch of collards chiffonade style and toss in olive oil and vinegar or lime juice. Sweet potatoes should just be roasted simply.Limit the seasoning of the greens and sweet potatoes so they pair up well with the garlic, ginger, soy, etc. Shrimp is a good add for this dish if you're not sticking vegan.Soba noodles are gluten-free, so if you want to keep this dish fully gluten-free then use Tamari which is a gluten-free soy sauce.Soba noodles can be expensive due to buckwheat content. The more buckwheat the more expensive. If you're looking for a substitute, go with a whole wheat spaghetti pasta
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