Perfect. Here's the revised version with ingredient formatting tuned as you requested:

✅ Ingredients (for 2 adult portions)

• Hazelnuts – 1 cup (~135g) — ~857 kcal
• Almonds – 1 cup (~143g) — ~822 kcal
• Soy sauce – 3 Tbsp (~45g) — ~30 kcal
• Chinese black vinegar – 3 Tbsp (~45g) — ~10 kcal
• Sesame oil – 3 Tbsp (~40g) — ~360 kcal
• Neutral oil (e.g. avocado) – 1/4 cup (~54g) — ~480 kcal
• Cold water – 2–4 tsp — negligible
• Chopped kale – 1 handful (~30g) — ~15 kcal
• Dry rice noodles – 200g — ~700 kcal
• Watercress – for garnish (~10g) — ~4 kcal
• Chili flakes or chili oil – for garnish (~1 tsp) — ~40 kcal

🍽 Instructions

1. Toast nuts

   Preheat oven to 350°F (175°C). Toast hazelnuts and almonds on a baking sheet for ~15 minutes until golden and fragrant. Let cool. Reserve a few for garnish.

2. Grind and soak

   Pulse toasted nuts in a food processor until fine. Transfer to a bowl, moisten with water, and soak for at least 1 hour (or overnight).

3. Make sauce

   Blend soaked nuts with soy sauce and vinegar. Slowly drizzle in sesame oil and neutral oil while blending until emulsified. Thin with cold water if needed.