Ingredients 2 small sweet potatoes, cut into ¼-inch-thick rounds 2 tablespoons extra-virgin olive oil 3 tablespoons raw honey Fine pink Himalayan salt 2 tablespoons sesame seeds Crushed red pepper flakes 3 cups shredded kale or napa cabbage 1/2 cup peanut butter 1/3 cup low-sodium soy sauce or tamari 3 tablespoons rice vinegar 2 tablespoons toasted sesame oil 1 tablespoon sambal oelek 1 (1-inch) piece of fresh ginger, peeled and grated 2 garlic cloves, finely chopped or grated 1 pound Chinese egg noodles or thick-cut rice noodles Peanuts, for serving Sliced green onions, for serving (optional)
Preheat the oven to 425 degrees.
On a rimmed baking sheet, combine the sweet potatoes, 1 tablespoon of the olive oil, 1 tablespoon of the honey and a pinch of salt. Arrange the potatoes in an even layer. Roast, flipping halfway through, until the potatoes are softened and sticky, 20 to 25 minutes. Remove the potatoes from the oven, add the sesame seeds and a pinch of red pepper flakes, and toss to coat.
In a medium bowl, toss the kale with the remaining 1 tablespoon olive oil and a pinch each of salt and pepper. Add the kale to the baking sheet with the potatoes. Return to the oven and roast until the kale is wilted, 5 minutes more.
Meanwhile, in a blender or food processor, combine the peanut butter, soy sauce, vinegar, sesame oil, sambal oelek, ginger, garlic and the remaining 2 tablespoons honey. Blend until smooth, adding water, 1 tablespoon at a time, as needed to thin the sauce.
Bring a large pot of salted water to a boil over high heat. Add the noodles and cook according to the package directions. Drain, then return the noodles to the pot. Pour the sauce over the hot noodles and toss to coat.
To serve, divide the noodles among bowls. Top with the sweet potatoes and kale. Sprinkle on the peanuts and green onions (if using), and more red pepper flakes, if desired.