While waiting, make the peanut sauce by whisking together the soy sauce, peanut butter, lime juice, sugar, chili flakes, and ginger powder until combined. Set aside. step 2 Cook the noodles until just softened, then drain and rinse with cold water. Drain well. Use kitchen shears to cut the noodles down to shorter lengths (run your scissors through the noodles until “chopped” or actually chop the noodles with a knife. Uniformly sized noodles makes mixing everything together much easier). Set noodles aside. step 3 To prepare the kale, seitan, and carrot, heat the oil in a wok over high heat. Add the kale and stir until cooked through and browning in some parts. Add the seitan and carrots, and then turn down the heat a bit. step 4 Add the noodles to the pan. Add the sauce, reserving about a teaspoon (eyeball it). Stir until everything is well combined, but no longer. If your wok is still super hot, some noodles may stick to the pan, but don’t worry. step 5 Add the nuts to the remaining 1 teaspoon of sauce and toss to coat.
