To get started, bring about 10-11 cups of water to boil in a large pot. Boil your rice noodles for 3-4 minutes, or until just tender and al-dente. Immediately drain and rinse noodles in cold water to halt the cooking process. Place drained noodles in bowl or strainer and toss in 2 teaspoons of sesame oil to prevent sticking.
Next, make your peanut sauce. This is easy. Place peanut butter, lemon juice, cane juice crystals, soy sauce, seame oil, garlic (chop clove of garlic a few times before putting in food processor), and salt in a food processor or blender. Blend until sauce is smooth and creamy.
If you don't have a food processor blender, use a creamy natural peanut butter and mince or press your garlic very finely before adding it to a bowl with remaining lemon juice, cane juice crystals, soy sauce, sesame oil, and salt. Use a small wire whisk or fork to stir sauce ingredients until everything is smooth and creamy.
If you feel your peanut sauce is too thick, add a few teaspoons of water, mix, and set aside.
Now prep your veggies. You can use the kale, carrots, broccoli, cabbage, bell pepper, avocado, and cilantro listed above, or you can use whatever vegetables you have on hand. Slice or dice them however you like. Crush or finely chop peanuts or nut of your choice.
Assemble toppings so they're easy to grab and build your bowl. Place noodles at the bottome of bowl, followed by vegetable ingredients of your choice. You can arrange your vegetables artistically, or just stir it all together. Sprinkle your bowls with crushed nuts and sesame seeds. Drizzle peanut sauce all over the top.