This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.
Cook the noodles in plain boiling water for 3 minutes, drain and rinse with cold water. Set aside the seasoning sachet for later.
Heat the vegetable oil in a frying pan. Add the carrots, peppers and kale and cook for 5-6 mins until the vegetables have softened but still have some bite.
Meanwhile, make the sauce. Blitz the peanut butter, ginger, half the sliced spring onions, the garlic, soy sauce, lime juice, curry seasoning sachets and 3tbsp water in a small food processor until smooth.
Add the cooked noodles to the pan with the vegetables and stir in the sauce. Toss well to combine, adding a splash more water to loosen, if needed. Divide between 2 bowls and top with the chilli and remaining spring onions to serve.