Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash the small carrot, cut it off at both ends, peel it and slice it diagonally into 3x3 mm thin sticks. Wash the spring onions, remove dead leaves and roots. Cut the white part diagonally into pieces approx. 6 mm wide.
Wash the tomato, remove the stem, peel it, quarter it lengthways, remove the green stem and the grains. Halve the quarters lengthways and thirds across. Wash the small, green chilli, cut crosswise into thin slices, leave the grains in place and discard the stem. Wash the white cabbage and cut into bite-sized pieces.
If you do not get unsalted peanuts, rinse the peanuts briefly and dry them with a fresh tea towel. Wash the tomatoes for garnish, remove the stem and cap 5 mm at the end of the stem. Place on this end and cut the tomato with 4 cross-wise cuts to about 80% vertically. Remove the grains and carefully open the tomato like a flower. Fill with washed, small frisée salad. Drip in a teaspoon of balsamic vinegar from above.
Bring the water for the pasta to a boil and dissolve the chicken broth in it. Add the fusilli and cook al dente according to the instructions on the package. Strain, but DO NOT rinse. Do not discard the broth! Mix the ingredients for the sauce homogeneously.
Heat the sunflower oil in a deep pan or wok. Add onions and garlic cloves and stir-fry for 1 minute. Mix in the carrot and spring onion and stir-fry for 2 minutes. Add the tomatoes, chilli, peanuts and the fusilli. Pan stir for 2 minutes. Add the kale and stir fry briefly. Deglaze with the sauce and simmer until the sauce is almost soaked up. Add 3 tablespoons of the noodle broth, mix well, season to taste, garnish with the tomatoes, serve well hot in the pan and enjoy.