Cook pasta according to package directions. While pasta cooks, in a medium bowl whisk to combine cashew milk, cashew butter, soy sauce, sugar, ginger and pepper flakes.
Drain the pasta, return to the pan and toss with half of the cashew sauce. Reserve the remaining sauce for topping.
Warm the sesame oil in a large skillet over medium high heat. Add mushrooms and saute for 2 minutes until mushrooms begin to soften. Add kale, garlic and 1/4 teaspoon sea salt and cook, stirring constantly, until kale has wilted, about 4 minutes.
Divide noodles among bowls, top with kale mixture and reserved cashew sauce. If desired, top with cashews, fresh cilantro, green onions and lime.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.