- Combine the light soy sauce, kecap manis, Chinese black vinegar, sesame seeds, chilli oil and sugar in a large heatproof bowl. The bowl should be large enough to hold and toss your noodles.
- Heat the toasted sesame oil in a small saucepan over high heat until shimmering (aka until hot). Pour the hot oil into the sauce and stir to combine. This is going to help dissolve the sugar, ‘activate’ the flavours and bring them together. Set aside.
- Cook the noodles according to package instructions. These are the noodles I use – they’re cheaper in store than they are online. Drain, rinse under cold water until warm to the touch, then drain again. Transfer the noodles to the sauce and toss to coat.
- Bring another pot of water to the boil over high heat. Salt the water then add the kale. Boil for 2 minutes then drain well. Use the back of a wooden spoon to press the kale down onto the sieve to release as much water as possible.
- Add the kale to the noodles and toss to coat. Taste and adjust seasoning. It should be just right, but you can add more soy sauce, vinegar and/or more chilli oil, to taste. Serve warm or at room temperature – enjoy!