Vegan Thai Basil Noodles with Crispy Kale
Ingredients
Crispy Kale
-
2
cups
chopped kale, packed
-
1 ½
tablespoons
avocado oil, divided
-
2
teaspoons
sesame seeds
-
½
teaspoon
garlic powder
-
to taste
sea salt and ground black pepper
Noodles
-
6
ounces
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
-
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
-
to taste
chili-infused oil (optional)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, massage the kale with ½ tablespoon of avocado oil, sesame seeds, garlic powder, salt, and pepper, then spread on the baking sheet.
- Bake the kale for about 15 minutes until crisp and dry, then set aside.
- Cook the brown rice noodles according to package directions, then drain and rinse with cold water.
- In a measuring cup, mix together the tamari, water, and maple syrup.
- Heat a skillet or wok over medium-high heat, add the remaining oil, then sauté the chili and garlic until fragrant.
- Add the carrot, bell pepper, and green beans, stirring until softened, then season with salt and pepper.
- Pour the tamari mixture into the skillet and stir until the vegetables are crisp-tender.
- Add the cooked noodles to the skillet and stir to combine and heat through.
- Remove from heat and stir in the Thai basil leaves.
- Divide the noodles into bowls, drizzle with chili oil if desired, and top with crispy kale and sesame seeds.
Nutrition Facts (estimated)
Servings
2-3
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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