Place all the ingredients for the peanut sauce in a mini chopper or blender and process to a smooth paste, thinning with a little warm water if necessary.
Dry fry the cashews or peanuts in a frying pan until toasted. Roughly chop.
Heat a tablespoon of sesame oil in a wok and fry the mushrooms for a couple of minutes. If you are using tofu you can add it now as well.
Add the peanut sauce, noodles and kale and cook for 10-12 minutes, tossing with tongs to coat in the sauce, until the kale is soft. If the wok is getting dry add a touch more sesame oil, water or lime juice. Taste and season with salt if necessary.
Serve sprinkled with the cashews or peanuts with extra lime wedges on the side and a pinch chilli flakes.