Drizzled with magical avocado oil, I can’t get enough of this fresh veggie noodle dish.
Time: less than 20 minutes
8-oz package kamut udon noodles
2 tablespoons avocado oil (or grape seed oil)
1 tomato, chopped
3/4 bunch of lacinato kale, cut into long thin strips
3 carrots – peeled and sliced/grated
a handful of mushrooms, white or brown – finely sliced
generous drizzle of organic soy sauce/tamari, to taste
a few sprinkles of crushed red pepper flakes
dash of salt
squirt of honey
1 avocado, peeled and sliced – garnish
squeeze of fresh lime juice
In a pot of boiling water, cook kamut udon noodles as per package instructions until al dente, usually 8 minutes. Drain and rinse with cold water.
Pour noodles back into pot with heat on low to medium. Then add kale, carrots, tomatoes, mushrooms, tamari, honey, red pepper flakes and avocado oil. Heat gently, stir until steaming and kale has softened, 2-3 minutes.
Garnish with thick slices of avocado and squeeze of lime juice. Dig in!