Rice Noodles with Crispy Kale, Roasted Sweet Potatoes + Honey Peanut Sauce

I’ve found my mojo again, and it’s in the last couple of weeks where I can truly say that with confidence. First. me and Jordan have been consisting with picking our 3 words of the day. Three words to guide our day - we pick them + write them on the fridge as part of our morning routine, and its been wonderful. I used to do something like this daily, and it was so impactful I’ve recommended it to friends. But it lost its mojo, and the struggle I have is like I couldn’t re-connect to these intentions. But having this practice of writing this stuff down. Together. Daily. On my fridge. It’s been a true game-changer. Second - I’ve been phoning in the at-home meals lately and nothing makes me feel worse. I love cooking for us, having a truly pretty + delicious meal to enjoy at the end of the day. And I’ve been indecisive + un-inspried, and it’s lead to some lack luster meals. But I’ve recently turned it around. Made a plan, stuck with it, + been more mindful about how I’m spending my spare time. More recently choosing to spend it getting back into one of my true at-home loves - diving into at-home kitchen projects + meals + preparing fun Summer dishes that I’m truly proud of. In total honesty, it brings me so much personal joy and also makes me feel like a good wife.

Anyways, it feels good to feel inspired again, and to be making the time for an at-home past time. For the first time since 2019, I’ve got a few nights alone to myself, and even by my lonesome I’m keeping my mojo going. Queue the chick flocks + cozy meals + quality time with my dogs, And no one to judge some more unproductive moments. My night 1 at-home was filled with book reading (currently loving The Last Mrs. Parrish), an aperol spritz, & a movie, but it was elevated to totally fabulous when I finally got into a bowl of Rice Noodles with Crispy Kale, Roasted Sweet Potatoes + Honey Peanut Sauce - also what I’m bookmarking as rice noodles + veggies slathered in the most perfect peanut stir-fry sauce.

Veggie overload (per usual)

Veggies mixed in the noodles + more veggies layered on top. It’s loaded. Tender onions and carrots get entangled with the rice noodles, and then roasted sweet potatoes right on top.

The real shining star - the kale. Roasted kale that turns into these crispy kale chips that are a very welcomed salty + crunchy surprise. I so frequently throw a large handful or two of kale into a stir fry to cook up with the noodles as they saute, & when I go this route they tenderize and sort of blend in with the noods. But the crispy kale chips was a v-fun variation. So dang good!

Velvety peanut butter soy sauce

Velvtey being the operative word. The addition of creamy peanut butter equals a creamy af sauce. It’s that simple. It’s richness is cut down by the salty soy sauce, and the sauce only gets thicker as it simmers. Resukt - it really coats the noodles and veggies and sticks to every bite.

Also - there’s a depth of flavor. Some sweetness from honey + saltyness from soy - it’s perfect. And balanced. And just everything I want out of a comforting stir-fry sauce.

Make it a late night dinner

I so prefer eating later. Like 8pm // 9pm dinner - sign me up! It feels special and sets the cozy vibe to be cooking a little later, in some comfy clothes, contacts swapped for glasses. It feels homey + perfect + I highly recommend.

In my mind, there’s just something dream about a solo night at home, a late night dinner, + a movie. And if my solo dinner can include me, my couch, and a pair of chopsticks - total perfection. An ideal quiet + relaxing night.

For the roasted veggies

• 1 sweet potato, sliced into disks

• 2 tbsp EVOO

• 2 tbsp honey

• pinch of red pepper flakes

• Salt + pepper

• 2 c. kale

For the sauce

• 1/4 c. + 1 tbsp creamy peanut butter

• 1/2 c. soy sauce

• juice of 1 lime

• 2 tbsp honey

• 2 tbsp sesame oil

• 1 tbsp chili garlic sauce

For the noodles

• 8 oz rice noodles

• 3 garlic cloves, minced (maybe 4 if you’re feeling wild)

• 1 red onion

• 1 c. sliced carrots (cut into bite-size disks)

• 1/4 c. chicken broth

• 1/4 c. fresh basil, minced

• 1/4 c. fresh cilantro, minced

• 1 cucumber, thinly sliced

• Sriracha + sweet chili sauce for serving

Preheat the oven to 425. Toss the sweet potato with 1 tablespoon EVOO, the honey, red pepper flakes, and sprinkle of salt + pepper. Spread the sweet potatoes on a foil lined baking sheet, and bake for 30 minutes. While it baked, toss the kale with the rest of the EVOO and a sprinkle of salt. After 30 minutes, flip the potatoes + add the kale to the baking sheet. Bake for another 5-7 minutes - until you have crispy kale chips.

While the veggies cook, get your rice noodles soaking. Fill a shallow baking dish with hot tap water and add in the noodles. Let them soak for 30 minutes.

Next, make the sauce. Take all sauce ingredients & whisk them together in a bowl. Set aside.

Place a large skillet over medium heat. Add a tablespoon of EVOO + the garlic, toasting just until fragrant. Add in the onion, cooking for 5-6 minutes. Add in the carrots, turn the heat to low, and cover, cooking another 5-6 minutes. Add in the sauce + bring the dish to a simmer, letting it simmer for 3 minutes and then de-glaze the pan with the chicken stock. Reduce the heat to low, stir in the herbs, and cover until ready to eat.

To serve, dish up some of the noodles. Nestle the roasted sweet potato, kale, + fresh cucumber on the side, Drizzle with some sriracha for added spice + sweet chili sauce for added sweetness (I like a little sweet chili sauce just on the cucumbers + sriracha on everything else). Sprinkle some sesame seeds on tap, grab the chopsticks, & you’re set.