- In a large saucepan over medium heat, soften the white of the onions and the garlic in the oil with the kale stalks, ginger and sambal oelek. Season with salt and pepper.
- Add the carrots, broth, vinegar and fish sauce. Bring to a boil and simmer over low heat for 20 minutes or until the carrots are tender.
- Add the kale leaves and noodles. Cook for 4 to 5 minutes or until tender. Off the heat, stir in the tofu, cilantro and the green part of the onions. Adjust the seasoning. Serve with lime wedges, if desired.
Kale is a cabbage with curly leaves and long stems. You can eat it raw or cooked in a stir-fry or soup. Alternatively, you can replace it with fresh spinach.