Vegan Thai Basil Noodles with Crunchy Kale

thefirstmess.com

dsanthany

2 cups chopped kale, packed

1 ½ tablespoons avocado oil, divided

2 teaspoons sesame seeds, plus extra

½ teaspoon garlic powder

sea salt and ground black pepper, to taste

6 ounces (170 grams) brown rice noodles

¼ cup gluten-free tamari soy sauce

2 tablespoons filtered water

1 teaspoon pure maple syrup or agave nectar

1 red hot chili, finely minced (use more or less to taste-this had some heat)

4 cloves garlic, finely minced

1 medium carrot, julienned

1 bell pepper, cut into strips

1 ½ cups chopped green beans

¾ cup Thai basil leaves

chili-infused oil (optional)

Directions at thefirstmess.com

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