Sesame Thai Rice Noodles with Kale & Red Peppers.-- From Heartbeat Kitchen

Modified by Wendy

Ingredients

· 1/2 teaspoon kosher salt

· 4 ounces flat pad thai rice noodles

· 3 tablespoons grapeseed oil, divided

· 1 medium red pepper, thinly sliced

· 5 oz. kale, chopped

· 1 large carrot, peeled into ribbons with a

vegetable peeler

· 3 cloves garlic, minced

· 2 teaspoons fresh ginger, minced

· 1/4 cup gluten-free hoisin sauce

· 2 tablespoons tamari

· 1 tablespoon rice wine vinegar

· 2 teaspoons toasted sesame oil

· 1 green serrano pepper, cut into rounds

· 2 tablespoons, or more to your preference-

minced cilantro

· 2 tablespoons sliced green onions

· juice of a 1/2 lime

· sesame seeds for garnish -optional- but I used toasted sesame seeds

Note: If desired, add grilled and chopped chicken breast to finished Thai Rice Noodles.

Instructions

1. Bring a large pot of water to a boil, and salt. When boiling, add noodles and cook according to package directions. When finished cooking, drain and rinse THOROUGHLY with cold water (otherwise the noodles will stick to each other).

2. In a small bowl, combine hoisin sauce, tamari, rice wine vinegar, and sesame oil. Set aside.

3. Heat a large skillet or Wok to medium high. Add 2 tablespoons grapeseed oil, and when hot, add kale and red peppers. Cook for 4-5 minutes, until the vegetables are tender and have begun breaking down.

4. Then add carrot and cook for a minute. Move vegetables to the side of the pan and add the remaining 1 tablespoon of grapeseed oil. When hot, add garlic and ginger, cooking 30 seconds, until fragrant.

5. Turn heat down to medium low and add noodles. Use a tongs to combine with vegetables. Then add prepared hoisin sauce mixture and combine again, with tongs, to ensure everything is fully coated.

6. Divide into bowls and top each with serrano pepper, cilantro, green onions, squeeze of lime, and sesame seeds and a few peanuts.

7. Add grilled chicken if desired.