Lemon Coconut Kale Noodle Stir-Fry Recipe

Cook the rice noodles according to the package instructions and set aside.
In a large pan, heat the coconut milk over medium heat until simmering.
Add the chopped kale and julienned carrots to the pan and sauté for 5-7 minutes until softened.
Stir in the lemon juice, salt, and black pepper, then add the cooked rice noodles to the pan.
Toss everything together until the noodles are well coated in the sauce and heated through.
Top with toasted nuts before serving.