Stir-Fried Rice Noodles with Kale and Chili Garlic

Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.

If using tofu, press it to remove excess water. Cut into cubes.

In a wok or large skillet, heat vegetable oil over medium-high heat. If using tofu or shrimp, add and stir-fry until golden brown/cooked through (about 5-7 minutes for tofu, 3-4 minutes for shrimp). Remove from the wok and set aside.

Add sesame oil to the wok. Add minced garlic and chopped chili peppers and stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.

Add chopped kale to the wok and stir-fry for 2-3 minutes until it begins to wilt.

Add the cooked rice noodles, soy sauce, rice vinegar, and maple syrup (if using) to the wok. Stir-fry until everything is well combined and heated through.

Return the tofu or shrimp to the wok (if using) and stir to combine.

Garnish with sesame seeds and chopped green onions. Serve immediately.