- Cook pasta according to package directions.
- While pasta cooks, in a medium bowl whisk to combine milk, cashew butter, vinegar, soy sauce, sugar, ginger and pepper flakes. Drain pasta, return to the pan and toss with half of the cashew sauce. Reserve remaining sauce for topping.
- Warm sesame oil in a large skillet over medium-high heat. Add mushrooms and sauté for 2 minutes until mushrooms begin to soften. Add kale, garlic and ¼ teaspoon sea salt and cook, stirring constantly, until kale has wilted, about 4 minutes.
- Divide noodles between bowls, top with kale mixture, additional sauce and cashews. If desired top with cilantro, green onions and lime.