Happy Lunar New Year!

I wanted to make a noodle dish that was full of the hippest vegetables I could think of, so I came up with Hipster Lo Mein. It's got beet root pasta, tons of kale, kim chi, bok choy, toasted chia seeds, and snap peas. I could start rambling about why I love these vegetables and blah blah blah but it's a Friday and I've got a hot date with the sun. Instead, I leave you with a recipe and some pictures. Enjoy, darlings!

The inspiration for the beet root pasta comes from my buddy Brett, who blogs over at Fig + Bleu!

Makes: 2 servings

Pasta:

2 beets (about 3" in diameter)
3 cups All-purpose flour
4 eggs
1/2 t salt

Toppings:

2 cups raw kale, roughly chopped
3-4 stalks of bok choy, roughly chopped
1 cup of snap peas, whole
1/4 cup chia seeds
1/4 cup kim chi
3 eggs
1/4 cup chopped green onion, for garnish
1/2 of a small yellow onion, chopped
2 T coconut oil
3 T sesame oil
3 T soy sauce
2 T brown suga

Pasta:

Roast beets in the oven by wrapping them in aluminum foil and placing them in a 400* oven for about half an hour, or until a fork can easily pierce the beet.
Let the beets cool completely before using in the pasta.
In a food processor or blender, blend one egg and the beets until smooth, set aside.
In a large mixing bowl, whisk together 2.5 cups of flour and salt.
Form a deep well in the flour and place the three remaining eggs and the beet mixture in the middle.
Slowly whisk the egg mixture, pulling flour from the sides of the bowl to combine. Continue mixing until most of the flour has been incorporated. The mixture may look very sticky at this point, don't freak out.
Transfer dough to a clean surface and finish mixing in the remaining flour until it is all incorporated.
Add extra flour as needed to keep the dough from sticking to the surface or your hands, you may need up to another 1/2 cup for this.
Once all of the flour has been incorporated and a solid, stretchy dough has formed, knead for about 5 minutes.
Form into a ball, place in a bowl and cover with plastic wrap. Let rest for 30 minutes. At this point you can store the pasta dough for up to one day.
While the pasta is resting, starting prepping the topping.
Once pasta has rested, either roll out by hand (I did this, it's kind of a bitch) or roll through a pasta machine on the roller setting.
If rolling out by hand, simply use a rolling pin to get the pasta to the desired thickness, I rolled mine to about 1/8". Flour liberally during this process to ensure nothing sticks.
Cutting the pasta: either use your machine setting, or use an extremely sharp knife to cut long strands of pasta. I cut mine about 10" in length and 1/4" in width. Toss cut pasta in additional flour so that the individual noodles don't stick together.
Once all pasta has been cut, sift off excess flour.
Bring a large pot of water to boil, add salt, and toss in the pasta.
Cook for 4-5 minutes, set aside.

Toppings:

Bring a small pot of water to a slight boil and add in two of the eggs. There needs to be just enough water to cover the eggs completely. Boil for 6 minutes for soft boiled eggs, or 9 minutes for hard boiled eggs. Set aside.
In a large skillet, melt 1 T of the coconut oil and add the chopped kale, bok choy, and onion until they begin to wilt and the onion becomes translucent
Toss in the snap peas and cook for an additional two minutes. Remove all the veggies from the skillet.
Place the vegetables in a bowl for use later.
Add the chia seeds to the pan and toss them for about 30 seconds until they begin to pop and become aromatic, remove from heat and set aside.
Bring the sesame oil, soy sauce, and sugar to a simmer and whisk until all of the sugar is dissolved.
Toss the cooked noodles into this sauce, and add all of the vegetables.
Top with green onion, toasted chia seeds, sliced boiled eggs, kim chi and a raw egg yolk if you're feeling wild.