1bunchstemmed kaletorn into bite-sized pieces (about 4 cups packed)
kosher salt
Make The Avocado Green Curry Sauce:
1very ripe avocadopeeled and pitted
3to 4 tablespoonsgreen curry paste
3to 4 tablespoonsfreshly squeezed lime juice
2teaspoonshoney
For Serving:
1/3cupraw coconut flakestoasted
1/2cuproasted and salted cashewsroughly chopped
11/2 teaspoonsraw flax seeds
Instructions
Cook The Noodles: Bring a medium pot of salted water to a boil over high heat and cook noodles according to the package directions. Meanwhile, cook the shallots and kale and make the sauce.
Crisp The Kale: Heat the coconut oil in a medium frying pan over medium heat. Add the shallots, season with salt and freshly ground black pepper, and cook until golden brown, about 3 minutes. Add the kale and cook until crisp, about 2 minutes. Set aside.
Make The Avocado Green Curry Sauce: Drain the noodles when they are done, saving 1 cup of the cooking water. Combine avocado, 3 tablespoons of the curry paste, 3 tablespoons of the lime juice, and honey in a small food processor and purée until smooth. Taste and add additional curry paste, lime juice, salt, and pepper, as desired, and thin out, as needed, with the reserved water.
Serve The Noodles: Toss the noodles with the sauce, turning to coat all the noodles. Add the shallots and kale and turn to coat. Divide among serving plates, top with cashews, coconut, and flax seeds, and serve.