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Make the Almond Sauce: In a medium pot, heat the olive oil over medium heat. Add the shallots and garlic, and sauté until fragrant, about 1 minute.
Stir in the flour and cook, stirring constantly, for 1 minute. Add the almond milk, whisking constantly to prevent lumps from forming in the sauce. Whisk over medium heat until the mixture comes to a simmer. Simmer for 4 to 5 minutes.
Whisk in the Dijon mustard and season the sauce with salt and pepper. Cover and continue to warm the sauce over low heat while you prepare the noodles.
Make the Sweet Potato Noodles: In a large sauté pan, heat the olive oil over medium heat. Add the sweet potato noodles and sauté, tossing occasionally, until they are nearly tender, 5 to 6 minutes.
Add the kale and toss until it wilts. Add the sauce and toss until the noodles are well coated.
Just before serving, add the almonds and toss to combine. Season with salt and pepper. Serve immediately.