6 leaves of collards, sliced into bite size pieces
½ cup of the noodle water
1 tablespoon umeboshi vinegar
Celtic Sea Salt
Cook noodles, drain, save the noodle water, set noodles aside. Heat wok. Add oil, mirin, garlic, ginger, onion, honey, sugar, parsley. Stir-fry for 3 minutes. Add carrots. Stir-fry for 2 minutes, or until they turn bright orange. Add ½ cup of noodle water. Stir. Add celery and collards. Stir-fry for 3 minutes, until they are bright green or as tender as you like them. Stir in the umeboshi vinegar. Add cooked noodles and stir everything together.