Black Vinegar and Chili Crisp Noodles

Whisk together the sauce ingredients (black vinegar, tamari, maple syrup, water) and set aside. Heat a pot over medium heat, add avocado oil and sliced garlic. Sizzle until fragrant. Add thinly sliced cabbage and kale and sauté until soft. Add the cooked noodles, pour over the whisked sauce, and toss well on medium-low heat. Toss in the scallions, chili crisp (or chili oil/flakes), and sesame oil until everything is well combined. Serve hot, optionally with thinly sliced cucumber, cabbage, cilantro, and sprouts.