Make Stir-fry sauce:
Pre-heat oven to 220 degrees C
Put chillies on oiled baking tray and bake for 10 mins
Add garlic and ginger and cook for further 6 mins (chillies should be blackening at this point and garlic softened/turning brown on edges)
Add chillies, garlic (peel it first) and ginger to the other ingredients and blend - set aside
Then heat oven to 110 degrees Celsius
Coat the kale in the veg oil and bake on 2 baking sheets for around 45 mins (until crisp)
Meanwhile, make noodles accordingly to package instructions, drain and set aside
Toast the cashews on medium heat for a few minutes until golden, roughly chop and set aside
Heat sesame oil in pan and add onion - cook for 5 mins until softened
Add veggies and cook for 5 mins (maybe less depending on veg used)
Add 80% of the sauce and cook for further 2 mins
Mix cooked noodles and the remainder of the sauce and add to veg - stir-fry for 3 mins
To serve, place heap of veg noodles on plate, scatter with coriander and spring onions, add a large handful of crispy kale and then add the chopped cashews and serve lime wedges on side