1 Heat a wok or large frying pan with a little oil. When it starts to smoke, add the broccoli and carrots and lower the flame to medium. Toss, stir and fry for about 5minutes, until crisp but tender. Add the bok choy, ramps and chicken if using. 2 When chicken is heated through and the green leafy vegetables are wilted, remove from the fire. Add the “egg noodles,” pour over the Cashew-Ginger Dressing, and serve warm.

DIY Egg Noodles 1 Heat 2 tablespoons of oil in a frying pan. In a mix mixing bowl, beat the egg. Add all ingredients to the egg and beat again until well combined. Using a large spoon or ladle, add enough of the egg mixture to line the pan with a thin layer. When the mixture starts to bubble and is mostly cooked through, flip it with a spatula. 2 The first one is always a test on the consistency and flavor; taste and adjust as needed. Pile up your pancakes on top of each other. Once all the pancakes are piled and done, roll the whole mound (or split it up if that’s easier) like a scroll and slice thin rounds or chiffonade the pancakes into something resembling noodles.

Cashew Ginger Dressing 1 Puree all ingredients together in blender.  When consistency becomes as smooth as you like it, pour into tightly lidded containers. Refrigerate for up to 12 days. Heat gently before serving.