Soba Noodles With Crispy Kale

Name: Soba Noodles With Crispy Kale
Cuisine: Asian, Japanese
Ingredients: 1 medium bunch curly kale, ribs and stems removed, leaves coarsely chopped (about 4 cups); 1¼ cups unsweetened coconut flakes; ⅓ cup nutritional yeast; ½ tsp. kosher salt, plus more; 2 Tbsp. plus ½ cup extra-virgin olive oil; 8 oz. dried soba noodles; 3 Tbsp. tahini; 2 Tbsp. plus 2 tsp. soy sauce; 1 Tbsp. honey; 2 tsp. toasted sesame oil, plus more for drizzling; ½ tsp. crushed red pepper flakes, plus more for serving; 1 lime

4 steps

Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks, has the power to make a bowl of tofu and lentils look as appealing as guanciale-flecked carbonara. In this noodle bowl, nutritional yeast acts like a vegan version of parm, adding a hit of umami flavor that plays well with bitter kale and earthy buckwheat noodles. We suggest using curly kale, which roasts into light, crispy chips, instead of Tuscan.

Updated at: Thu, 17 Aug 2023 03:56:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories698.6 kcal (35%)

Total Fat40.8 g (58%)

Carbs67.2 g (26%)

Sugars8.1 g (9%)

Protein21.2 g (42%)

Sodium1178.1 mg (59%)

Fiber9.6 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 bunchcurly kale

medium, ribs and stems removed, leaves coarsely chopped

1 ¼ cupsunsweetened coconut flakes

⅓ cupnutritional yeast

½ tspkosher salt

plus more

2 Tbspextra-virgin olive oil

8 ozdried soba noodles

3 Tbsptahini

2 Tbspsoy sauce

1 Tbsphoney

2 tsptoasted sesame oil

plus more for drizzling

½ tspcrushed red pepper flakes

plus more for serving

1lime

Instructions

Step 1

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.

Step 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.

Step 3

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.

Step 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.

View on bonappetit.com

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