Unwrap the noodles and spread them out into a shallow dish. Pour over enough cold water to cover the noodles by at least 3cm. Pop the dish to one side and allow to soak for 25 mins, or till the noodles are just tender.

Meanwhile, peel the red onion and slice it thinly. Strip the kale leaves away from the thick stalks. Thinly shred the kale leaves.

Peel and thinly slice the garlic clove. Peel the ginger and finely grate it. Thinly slice the chilli (you can halve it and scrape away the seeds and membrane for less heat). Grate the lemon zest into a small bowl.

Pour 2 tsp oil into a large frying pan or wok and warm to a medium-high heat. When the pan is hot, slide in the sliced onion and chilli. Sprinkle in a generous pinch of salt and pepper. Stir fry for 3-4 mins, till slightly softened and golden.

Add the shredded kale to the pan, along with the chopped garlic and ginger. Sprinkle in the lemon zest. Fry for a further 2 mins.

When the noodles have soaked, drain them well and shake away as much excess water as possible. Scatter the noodles into the pan. Crumble in the crab meat. Squeeze in 1/2 of the lemon juice. Stir well and warm through for 1-2 mins, till piping hot.

Taste the noodles and add more salt and pepper if needed. Divide the noodles between plates and serve with wedges of the remaining lemon half.