Preparation

• In a small bowl, combine the soy sauce, lemongrass, ginger, chile, garlic, and lime juice.
• In a medium bowl, combine the pork and half of the lemongrass mixture. Let sit for 10 minutes.
• Prepare the noodles according to package directions until tender. Drain, pat dry, transfer to a large bowl, and toss with 1 Tbs. of the oil.
• In a large skillet or wok, heat the remaining 1 Tbs. oil over high heat. Add the remaining lemongrass mixture and stir-fry until fragrant, about 30 seconds. Add the pork and stir-fry, breaking it into small pieces, until cooked through and browned in places, about 5 minutes. Add the chicken stock and sugar. Stir in the kale, and simmer until the kale wilts, 1 to 2 minutes. transfer to the noodle bowl, add the herbs, and toss. Season to taste with lime juice and serve.