1 bunch collard leaves, stems removed
1 sheet nori seaweed
1 tablespoon sea salt
4 ounces buckwheat noodles (soba)
2 teaspoons vegetable oil, such as light sesame or peanut
4 teaspoons dark roasted sesame oil, divided
1 bunch scallions, including greens, sliced diagonally (about 1 cup)
4 carrots, peeled and julienned
6 fresh shiitake mushrooms, stems removed, caps sliced into strips
1/2 teaspoon sea salt
1 tablespoon soy sauce, or to taste
2 tablespoons toasted sesame seeds, black or white
2. Pass the nori back and forth over an open flame until the color changes from purple to green (12 passes or so). Snip the sheets into W-inch-wide strips; set aside.
3. Bring a large pot of water to a boil and add the 1 tablespoon sea salt. Add the collards, simmer 3 minutes, then scoop them out and set aside in a colander. Drop the noodles in the water.
4. Heat a wok over very high heat. When its hot, add the vegetable oil and 1 teaspoon sesame oil. Then add the scallions, carrots, and mushrooms, followed by the 1/2 teaspoon sea salt. Stir-fry over high heat for 2 minutes. Add the collards.
5. When the noodles are done, after 4 to 5 minutes, scoop them out and add to the wok, along with the soy sauce and sesame seeds. Toss well, then pour in the remaining sesame oil and toss again. Garnish with the nori strips and serve.