Soba Noodles With Crispy Kale
30 min4 servings
Chewy soba noodles tossed with a tahini-sesame dressing and topped with crispy roasted kale and coconut.
| prepPreheat oven to 375°F / 190°C with racks in upper and lower thirds. | ||||
| 1 medium bunch curly kale, ribs and stems removed, leaves coarsely chopped (about 140 g), divided | Toss kale, coconut, yeast, salt & oil; roast 375°F / 190°C, 15–20 min | Add half the kale; toss with more dressing until creamy, season with salt | Pile remaining kale on top; drizzle with sesame oil & pepper flakes | |
| 100 g unsweetened coconut flakes | ||||
| 30 g nutritional yeast | ||||
| 1/2 tsp kosher salt, plus more | ||||
| 2 Tbsp extra-virgin olive oil (for roasting) | ||||
| 225 g dried soba noodles | Cook soba in boiling water per package; drain, rinse & cool | Toss noodles with half the dressing | ||
| 3 Tbsp tahini | Whisk tahini, soy, honey, sesame oil, pepper flakes, oil, lime zest & juice | |||
| 2 Tbsp plus 2 tsp soy sauce | ||||
| 1 Tbsp honey | ||||
| 2 tsp toasted sesame oil, plus more for drizzling | ||||
| 1/2 tsp crushed red pepper flakes, plus more for serving | ||||
| 1 lime | ||||
| 120 ml extra-virgin olive oil (for dressing) | ||||
| Water for cooking noodles | ||||
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