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1
Bring 3 or 4 quarts water to a boil in a large pot, add about a tablespoon of salt and the greens.
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2
Cook 30 seconds only, and immediately transfer to a bowl of ice water, using a slotted spoon or deep-fry skimmer.
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3
Drain, squeeze out water and chop coarsely.
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4
Set aside.
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5
Bring the water back to a boil, add the cabbage, blanch 30 seconds and transfer to the ice water.
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6
Drain and set aside.
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7
Bring the water back to a boil and add the noodles.
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8
Cook 2 minutes, drain, shake off excess water, toss with a tablespoon of the oil, and set aside.
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9
In a small bowl, mix together the soy sauce, salt, sugar, and the chile paste.
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10
Stir to dissolve the sugar and salt and set aside.
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11
Heat a wok or large, heavy nonstick skillet over medium-high heat and add the remaining oil and garlic and ginger.
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12
Cook, stirring, for about 30 seconds or until the garlic and ginger are fragrant.
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13
Add the tomatoes and increase heat slightly.
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14
Stir until the tomatoes begin to break down and stick to the pan, about 3 minutes.
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15
Add the shrimp and blanched greens and cabbage and cook, stirring, until the shrimp curl and turn pink, and the cabbage is crisp-tender, 4 to 5 minutes.
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16
Add the noodles and soy sauce mixture and stir together until the noodles are heated through and coated with the sauce.
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17
Add the bean sprouts and cilantro, toss together quickly and remove from the heat.
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18
Serve, with lime wedges on the side.
