|The quick sauce for this stir-fry is Indonesian kecap (pronunced ketchup); it is a sweet soy sauce, with distinct molasses-like undertones. It can be found in Asian grocery stores , if you are lucky enough to have such options nearby (or have remembered to order some in advance). If you have no such luck on either count, you can mix up my quick mock version using regular soy sauce (tamari is lovely, too) and dark molasses.|
|Both the kale and the noodles are quickly softened in a bath of boiling water. Be sure to set your timer (4 minutes!) to avoid overcooking the noodles (soggy soba is sad, indeed) and to keep the kale a brilliant emerald green. Quickly drain and rinse under cold water to stop the cooking.|
Whisk all of the ingredients in a small bowl until blended.