Soba Noodles with Crispy Kale
A healthy and flavorful Asian-inspired dish combining buckwheat soba noodles with crispy kale and coconut flakes, dressed in a creamy tahini-sesame sauce. The nutritional yeast adds a nutty, savory depth while the honey and lime provide a perfect balance of sweet and citrus notes.
Ingredients
- •1 bunch curly kale
- •1¼ cups unsweetened coconut flakes
- •⅓ cup nutritional yeast
- •½ tsp kosher salt
- •10 Tbsp extra-virgin olive oil
- •8 oz dried soba noodles
- •3 Tbsp tahini
- •2⅔ Tbsp soy sauce
- •1 Tbsp honey
- •2 tsp toasted sesame oil
- •½ tsp crushed red pepper flakes
- •1 whole lime
Cooking Instructions
- 1.
Place racks in upper and lower thirds of oven and preheat to 375°F. Toss kale, coconut, nutritional yeast, 1/2 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.
20 min
- 2.
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.
10 min
- 3.
Combine tahini, soy sauce, honey, 2 tsp. sesame oil, 1/2 tsp. red pepper flakes, and remaining 1/2 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.
5 min
- 4.
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.
5 min
