In a medium pan, heat some oil over medium heat. Add the onion, fennel and garlic, and saute until the onion is translucent. Add the kale, and cook until wilted.
Add the coconut milk, and cook until slightly reduced. Transfer the mixture to a blender (be careful!), and blend until your desired consistency is reached (I like a chunkier sauce). Add soy sauce, fish sauce, and/or lemon juice to taste.
Toss the kimchi, pasta and creamed kale sauce together until well-coated. Divide the creamed kale and kimchi pasta among 8 bowls, top with fried eggs and parmesan, and serve hot.
Recipe Notes
If you find that your kimchi is a bit too pungent raw, feel free to saute it to tame it. Add it to the pan with the onion, fennel and garlic, before you add the kale.