In a medium saucepan add udon noodles to boiling water for 2-3mins. Drain. In large, high-sided pan (or pot), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough, add noodles. Cook, tossing occasionally to separate the noodles and coat them in oil, until browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Set aside in a warm place.

Season the chopped chicken, with salt and pepper; toss to coat. Heat 2 teaspoons of olive\peanut\sesame oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, until browned on all sides.

Add the onion and ginger to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant and thoroughly combined.

Add the kale to the pan and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until signs of wilting, immediately add the sugar and coconut milk; season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 5 to 7 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges; season with salt and pepper to taste.

While the khao soi cooks, add the remaining noodles to the medium pot of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly and divide between 2 bowls. Top with the finished khao soi. Garnish with the crispy noodles and remaining lime wedges.