Coconut & Kale Brown Rice Ginger Noodles

A vegetarian weeknight recipe with bright kale and ginger. This dish makes a great base for leftover veggies in place of or in addition to the kale.

Tip: Be sure to have your ingredients prepped ahead of time and placed near the stove.

Ingredients:

1 cup parsley and cilantro leaves, chopped

6 cloves garlic

1 jalapeño chile

1 Tbs. grated fresh ginger plus 1/4 cup, grated

1 tsp. ground turmeric

1 tsp. avocado oil, plus 2 tsp.

1 15-oz. can light coconut milk

2 TBSP. lime juice

1 6-oz. pkg. soba noodles

1 Tbs. low-sodium tamari

3 cloves garlic, minced

8 oz. curly kale, chopped

1 TBS unsalted peanuts, chopped

Instructions:

1. Purée cilantro, garlic, chile, 1 tsp. ginger, turmeric, and oil in food processor until green paste forms.

2. Heat saucepan over medium heat. Add paste, and sauté 30 seconds. Whisk in coconut milk and 1/2 cup water. Reduce heat to low, and simmer 15 minutes without boiling. Stir in lime juice, and season with salt and pepper, if desired.

3. Cook noodles according to package directions. Whisk together tamari and 2 Tbs. water in small bowl.

4. Heat avocado oil in wok over high heat. Add ginger and garlic, and stir-fry 15 seconds. Add kale and cook for 1 minute. Pour in tamari sauce mixture, cover, and steam 30 seconds. Uncover, and stir-fry 1 minute, or until kale is wilted.

5. Serve noodles topped with kale, coconut sauce, and peanuts, if using.