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Place racks in upper and lower thirds of oven and preheat to 375°. Toss kale, coconut, nutritional yeast, ½ tsp. salt, and 2 Tbsp. olive oil in a large bowl to coat. Divide mixture evenly between 2 rimmed baking sheets and roast, tossing and rotating baking sheets halfway through, until kale is crisp and coconut is golden brown, 15–20 minutes.
While kale is roasting, cook noodles in a large pot of boiling water according to package directions. Drain and rinse under cold running water. Shake off any residual water and place noodles in a clean large bowl.
Combine tahini, soy sauce, honey, 2 tsp. sesame oil, ½ tsp. red pepper flakes, and remaining ½ cup olive oil in a small bowl. Finely grate zest from lime directly into bowl; halve lime and squeeze in juice (about 2 Tbsp.). Whisk dressing until smooth, then pour about half of it over noodles; toss to coat.
Add half of kale mixture to noodles and toss to incorporate. Drizzle in more dressing as needed, tossing until noodles are creamy; season with salt. Pile remaining kale on top. Drizzle with additional sesame oil and sprinkle with more red pepper flakes.