Noodles with Kale and Spicy Rhubarb Sauce

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.

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1 tablespoon oil
1/4 cup green onion
1 teaspoon minced ginger
2 cups rhubarb
1/2 teaspoon dried chilies, crushed
1/4 cup water
2 tablespoons honey
pinch of salt
4 oz udon or soba noodles
2 handfuls of kale
cilantro and lime wedges for topping


In a sauce pan, heat olive oil over medium heat. Add in onions and ginger, cooking for 1-2 minutes. Next, stir in rhubarb, water, honey, and chiles. Let simmer until rhubarb has broken down and sauce comes together. Add a pinch of salt and taste to adjust seasonings (if you want it sweeter, add more honey or if you want it spicier, add more chiles.)

Prepare noodles according to directions, drain, and set aside.

Shred kale and place in a large bowl. Once noodles and rhubarb are done, toss with kale to slightly wilt. Top with cilantro and lime wedges to serve.