- Cook noodles according to package directions. Drain and transfer hot noodles back into saucepan. Add kale, sesame oil, soy sauce, sriracha and garlic; toss to combine.
- Divide noodle mixture among 4 bowls. Top with tofu. Sprinkle with sesame and hemp seeds, if using, to serve.
• Dried Asian egg noodles are often sold in packs of square "nests".
• Instead of baby kale, use baby spinach.
• Substitute tofu with boiled, poached or fried eggs.