Ingredients

• 8 ounces vermicelli rice noodles
• 2 tablespoons grape seed oil
• 8 ounces cremini mushrooms, sliced
• 1 large carrot, cut into matchsticks
• 1 bell pepper, cut into matchsticks
• 1 zucchini, cut into matchsticks
• 1 small white onion, thinly sliced
• 1 bunch kale, roughly chopped
• 1 bunch scallions, cut into 1-inch pieces
• 1/4 cup tamari
• 2 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 2 cloves garlic, grated
• 1 teaspoon ginger, grated
• sesame seeds for garnish

Instructions

1. Prepare noodles according to package directions. Toss with sesame oil to keep from sticking together. Set aside.
2. Prepare sauce. Combine all ingredients in a bowl. Set aside.
3. Heat 2 tablespoons of grape seed oil over high heat in a wok.
4. Add mushrooms and carrots. Cook for about 4 minutes, stirring constantly. Add remaining 2 tablespoons grape seed oil. Add pepper, zucchini, and onion; stir-fry for another 3 minutes. Add kale and scallions; stir-fry for another 2 to 3 minutes.
5. Add reserved noodles and sauce. Toss well to combine. Garnish with sesame seeds and serve.