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Rice Noodles with Kale & Edamame, from The Don't Panic Pantry Cookbook

1 tablespoon sesame oil
2 tablespoons tamari, plus more to taste
1 tablespoon rice vinegar
1 garlic clove, grated
1/2 teaspoon grated fresh ginger
12 kale leave, midribs and stems discarded
8 ounces rice noodles
1/4 cup frozen shelled edamame or peas
lime juice, to finish
1 tablespoon toasted white sesame seeds, to finish
1/4 cup sliced or torn fresh cilantro leaves

Bring a large pot of water to a boil. In a large bowl, whisk together the sesame oil, tamari, rice vinegar, garlic, and ginger. Slice the kale leaves into strips 1/2-inch or so wide.

Add the rice noodles and the edamame to the boiling water, stirring frequently to prevent the noodles from sticking together. Once the noodles are chewy, tender, and cooked to your liking, stir in the kale shreds. Let the kale cook for about 10 seconds and then drain everything into a colander. Rinse the noodles and vegetables under cold water until they are just wam, then let as much of the water as possible drain off.

Add the noodles and vegetables to the bowl and toss them thoroughly to combine. Season the salad with additional tamari and lime juice to taste. Serve it in a large bowl or individual bowls, garnished with the toasted sesame seeds and sliced cilantro.