Bring a medium sized pot of water to a boil for the sweet potato noodles. Salt the water once it has come to a boil. Cook the noodles 5-6 minutes. Then rinse twice and set aside.

In a large pan, add avocado oil over medium high heat. Saute the mushrooms until browned. Add in the kale and sardines and sauté for 2-3 minutes more.

Pour the coconut milk into the pan along with the oregano, garlic powder, onion powder, and salt. Stir and bring to a boil then turn down the heat to a low simmer for 5 minutes.

Add the rinsed noodles to the pan and stir to incorporate. Then add in the olives and stir. Remove from heat and serve immediately.