- 2 cups chopped kale
- 1 ½ tbsp avocado oil, divided
- 2 tsp sesame seeds, plus extra
- ½ tsp garlic powder
- Salt & Pepper
- Noodles of your choice (we used brown rice noodles)
- ¼ cup soy sauce
- 2 tbsp water
- 1 teaspoon maple syrup or agave nectar
- 1 red chili, minced
- 4 cloves garlic, minced
- 1 medium carrot, cut julienne
- 1 bell pepper, cut julienne
- 1 ½ cups chopped green beans
- ¾ cup BermyFresh Basil
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. In a large bowl, massage the kale with ½ tablespoon of the avocado oil, sesame seeds, garlic powder, salt, and pepper. Once the kale is thoroughly coated and slightly softened, spread it out on the baking sheet in a single layer.
Bake the kale until crisp and dry, about 15 minutes. Set aside.
Cook noodles according to package directions. Drain and rinse with cold water. Set aside.
In a liquid measuring cup, stir together the soy sauce, water, and maple syrup. Set aside.
Heat a large skillet or wok over medium-high heat. Add the remaining oil and swirl it around. Add the chili and garlic and stir until quite fragrant, about 30 seconds.
Add the carrot, bell pepper, and green beans and keep stirring until the edges of the vegetables have softened a bit, about 3 minutes. Season them with salt and pepper.
Pour the soy sauce mixture into the skillet. Keep stirring and tossing the vegetables until they are crisp-tender, about 3 more minutes. Add the cooked noodles to the skillet and stir to heat through and combine.
Remove the skillet from the heat and stir in basil leaves. Divide into serving bowls. Finish the noodles by crushing up the crispy kale on top and sprinkling with sesame seeds. Serve immediately.