Ingredients

Step by step

1. Heat a dry nonstick wok over a medium heat, add the sesame seeds and dry-fry for about a minute, tossing the pan occasionally until toasted. Transfer to a plate.
2. Return the wok to the heat, add the pork mince and fry for 6-7 minutes, over a high heat, stirring until all the moisture has evaporated and the meat is well browned.
3. Meanwhile, put the kale in a colander in the sink, pour over a kettleful of just-boiled water, then drain.
   Tip

   Kale leaves are robust enough to stand up to the punchy Asian flavours in this simple stir-fry. If you prefer to use extra-lean pork mince, you'll need to add some oil when frying.
4. Add the kale, chilli, garlic and ginger to the wok and stir-fry for 5 minutes. Add the sesame oil and kicap manis and stir well. Then add the spring onions, herbs and toasted sesame seeds. Toss with the noodles and serve with lime wedges.