Heat avocado oil in a large pan with high sides over a medium-high heat. Add scallions and cook for 2 minutes. Then add ginger and cook, stirring for 30 seconds.
Add sweet potato noodles, a pinch of salt and about a tablespoon of water and stir. Cover and let cook for about 3 to 4 minutes until slightly tender.
Remove lid and add the brown rice vinegar, tamari, and kale. Cook, stirring, for 1-2 more minutes until kale is wilted and sweet potato is tender.