In a large skillet, cook the bacon, starting from a cold pan over medium low, until crisp.

While the bacon cooks, whisk together the eggs and dairy. Set aside.

Remove the cooked bacon from the pan and place on paper towel. Drain off all but 1 tablespoon of bacon grease from the skillet, and return the skillet to the burner, increasing heat to medium.

Add the onions, garlic, and a big pinch of salt, and saute until softened (just a few minutes). Add the wine and crushed red pepper to the skillet and bring to an active simmer. Cook until most of the liquid has evaporated.

While the wine cooks off, in a large pot, add the chicken stock, plus enough water to cover the noodles, and bring to a boil. Add the ramen and cook according to package directions, without the flavor packets (do not drain).

Add the bell peppers and kale to the skillet with the onions and saute until the kale turns bright green (just a minute or two). Reduce heat to low.

Add the egg mixture to the skillet and cook until slightly thickened. Use tongs or a spider to transfer the ramen to the skillet in batches (don't worry about liquid caught in the noodles). Stir to coat the ramen with the egg mixture. Sprinkle most of the cheese (reserve some for garnish) over the noodles, and add 1/2 cup of the ramen cooking liquid. Stir until the cheese is melted. Add more pasta liquid as needed to create a slightly creamy (but not overly wet) mixture. Season with a big pinch of salt and pepper.

Crumble the bacon, and stir it, plus the parsley, into the ramen noodles.

To serve, divide between two big bowls, and garnish with the remaining cheese and the chopped eggs.