Cook rice noodles according to package instructions. Once cooked, drain, rinse with cool water, and set aside.
While the noodles cook, prepare the vegetables and peanut sauce. Using a vegetable peeler, peel your carrots into carrot ribbons and finely slice your bell pepper. Set aside.
Prepare peanut sauce by whisking together all ingredients until smooth. Set aside.
In the same pot used to boil your rice noodles, sauté the carrot and bell pepper in 1 teaspoon of oil until soft, about 3 minutes.
Add in the frozen kale and sauté for another 2-3 minutes.
Next, add in the rice noodles and pour peanut sauce over top.
Using tongs, toss the noodles and the vegetables in the peanut sauce until well incorporated and warmed through. If the noodles are stuck together, gently and carefully pull apart with your fingers.
Serve immediately with lime wedge and crushed peanuts.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
I generally boil my rice noodles like pasta as opposed to soaking because it is often faster.
Can substitute in any vegetables you have but cut them in small uniform pieces so they cook quickly.
You must use all natural peanut butter. The only ingredients in the peanut butter should be peanuts and salt.
Adjust the gochujang paste amount based on your spice preference.
If you are gluten free, double check that your Hoisin sauce does not contain wheat. I use a gluten free version by the brand Coconut Secrets but I unfortunately could not find an online link.