Put the noodles and kale in a large bowl
with boiling water and leave to sit for 5
minutes until soft. Drain and rinse in cold
water. Drain the tofu on paper towels and
weight down with a plate for 10 minutes
to remove any excess moisture. Cut into 4cm
pieces. Mix the ketchup manis and the chilli
Heat a large non-stick wok or pan over
high heat. Add 1/2 tbsp sesame oil and when
smoking, add the tofu in batches, browning
on all sides. Remove and set aside. Heat
1/2 tbsp more of oil, then stir-fry the ginger
and garlic until golden. Add the greens and
noodles and toss well. Add the tofu and the
sauce and mix well until heated through.
Serve with halves of lime to squeeze over.