Asian Style Noodles with Kale and Cashews

Sarah, wishing to stick with our new massaged kale discovery was rifling through our ream of loose recipes and pulled a variation of this dish out of the pile.  

I believe the recipe is from one of Molly Katzen's many cookbooks.  After preparing this dish we came to the realization that the dressing for this is fantastic on things like grain or bean salads or on top of other noodle dishes.  It's super tasty.

Also, I'm not a fan of nuts.  Raw walnuts in particular make me itchy and cut my tongue to pieces.  Cashews however, I like.  They're soft and just melt when you chew on them.  So we've been trying cashews on different things because Sarah really likes nuts and wants to eat them.

Kale with Cashews and Noodles

1 lb. Asian Style Noodles (Soba, Udon, Rice noodles, etc.)
1 bunch Kale, Massaged with salt
1/4 cup toasted Cashews
1 Tbs. Honey
1 Tbs. Soy Sauce
1 tsp. Rice Wine Vinegar
1 tsp. diced Ginger
1 tsp. Miso Paste
1/2 tsp. toasted Sesame Seed Oil
1/4 tsp. Chile Oil or Red Pepper Flake, or to taste
Salt & Pepper to taste
Sesame Seeds (if you like)

Bring a large pot of water to a boil and salt liberally.  While the pot is on the heat prepare dressing by whisking together the honey, soy sauce, vinegar, ginger, miso paste, sesame seed oil, and the hot oil or red pepper flakes if you decide to use them.  I've found that microwaving the honey briefly makes it much easier to bring the dressing together.  Set aside when finished.  Cook the noodles according to their directions while you prepare the kale.  Toast the cashews either on the stove in a dry pan until just beginning to brown, or in a toaster oven (much easier). Drain the noodles and mix in the kale, cashews, other optional additions like sesame seeds, and the dressing.  Add salt and pepper to taste.

This is great either hot or cold the next day for lunch.