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Black Rice Noodles with Fresh Kale, Mint and Basil



for the sauce

  • 3 TB mirin
  • 1 TB dark sesame oil
  • 1 TB soy sauce
  • 1/2 tsp rice vinegar
  • 1 tsp raw agave syrup
  • 1 tsp to 1 TB sambal oelek or sriracha

for the noodles

  • 2 bundles of black rice noodles
  • 1 cup minced kale
  • 2 TB minced fresh mint
  • 1/4 cup minced fresh basil
  • thai red chili, sliced (optional)
  • black and white sesame seeds


  1. Whisk all of the sauce ingredients together in a small bowl. Set aside.
  2. Bring a medium-sized pot of water to a boil. Add in the noodles and stir. Boil for 5-7 minutes, then turn the stove heat off and drain and rinse the noodles under cold water. Return the rinsed noodles to the pot, then add in the minced kale, mint and basil to the warm pan and allow to wilt for a minute or two, stirring occasionally. Add in a few tablespoons of the sauce to taste and stir to combine. Serve immediately with the sesame seeds and thai chili peppers, with the remaining sauce on the side.