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Soba Noodles With Crispy Kale

Soba Noodles With Crispy Kale

Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks, is behind this hearty weeknight noodle bowl. The 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.

Ingredients

  • 1 medium bunch curly kale, ribs and stems removed, leaves coarsely chopped (about 4 cups)
  • 1¼ cups unsweetened coconut flakes
  • ½ tsp. kosher salt, plus more
  • 2 Tbsp. plus ½ cup extra-virgin olive oil
  • 2 Tbsp. plus 2 tsp. soy sauce
  • 2 tsp. toasted sesame oil, plus more for drizzling
  • ½ tsp. crushed red pepper flakes, plus more for serving

Recipe Preparation

  • 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.

Reviews SectionThis recipe was SO good! I didn't have coconut flakes, but used about 3/4 cups of unsweetened shredded coconut. I toasted the shredded coconut separately, as I was worried about it burning. I also reduced the oil in the dressing from 1/2 cup to 6 tablespoons (2 tbsp shy of 1/2 cup). Next time I'll add some crispy baked tofu as well. I loved the brightness the lime adds to the dressing. I'll definitely be making this again!AnonymousOntario, Canada08/09/20Amazing. One of the best things I've ever made and a something different to add to the dinner rotation. Highly recommend!!!AnonymousLos Angeles07/29/20The sauce was too oily for me and the kale + soba was an odd combo. Overall, not into it.AMAZING ! !!!! I learned a soba noodle recipe just like this in my middle school cooking class years ago and haven't found a better one since. Had basically all the same ingredients plus rice vineager in the sauce and ginger. Highly recommendAnonymousBerkeley, Ca05/26/20Great for a packed lunch or midweek mealAnonymousMiami, FL05/24/20I love this recipe, my boyfriend loves this recipe and asks for it all the time. I’m planning on making the kale tonight as a side for our veggie burgers. My main problem is I have a hard time getting my coconut to turn out right. It usually gets a little too done, but I don’t really mind it.AnonymousPortland, OR05/21/20We eat an oil-free plant based diet and this recipe was recommended by friends who don't.I substituted aquafaba (the liquid form canned chickpeas) as follows:Tossed the kale with 3 Tbsp aquafaba to coat. Mixed the coconut, salt and nutritional yeast together than added to the coated kale and tossed to incorporate.Used aquafaba in place of both sesame oil and olive oil in the sauce and added in 1 Tbsp toasted sesame seeds.This was OUTSTANDING!! Will definitely be making this again.loves2cookfor6Chicago05/11/20I love this recipe. I love the nuttiness and creaminess of the sauce and the texture of the noodles. Very good.AnonymousDenver, CO03/30/20My boyfriend loved this as an alternative to my never-ending rotation of Italian pasta dishes. It was absolutely delicious but would benefit from a higher-end tahini (we used cheap stuff and it was a little too congealed) and maybe some shiitake “bacon” thrown on top!savannahtabithaPhiladelphia, PA01/11/20This wasn't a winner for us. The crispy kale and noodles separately were very good, but the combination was puzzling and didn't quite seem to work. I might try refining the sauce recipe a bit to see if I can get something more consistent.Fantastic. The whole family loved. But after following the recipe as it was written the first time, I halved the amount of olive oil the second time. Much betterIt was delicious! Only difference was I halved the portion of olive oil (personal preference) and I didn't have coconut on hand so I crushed up and dry roasted some pecans and added some slivered almonds. Extremely delicious and simple to make.The flavors are amazing! It was so good and fun to make. Leftovers can be used to mix with other greens. I used parm instead of the yeast and it was a good sub if you don’t have it on timeDdaniels31Milwaukee11/20/19One of my favorite easy noodle dishes of all time. Soba noodles are such a winner!! I will say the heavy amount of oil makes leftovers less appetizing, so sometimes I use less. Really love the use of tahini here. Watch your kale carefully to make sure it doesn't burn.meghannashLos Angeles, CA11/07/19I loved this recipe! It came together quickly and is super satisfying. Next time I'll use more lime juice and more red pepper flakes.AnonymousMichigan10/02/19Really, really quick and simple recipe (perfect for weeknight dinner/lunch leftovers!). I omitted the sweetener since I don’t typically enjoy sweetness in my sauces. SUPER tasty. I also added some pan seared tofu, and threw some Chile crisp and sesame seeds on top for garnish! It was good warm or cold which is great! Overall I would definitely recommend, and make again.sophisrChicago, IL10/01/19This was very delicious. I held back from adding more than the required amount of kale even though I had more, and I should have just thrown the whole pile into the oven because the crisps were amazing. The overall flavors are wonderful and the dish is super satisfying. And it makes great leftovers since it doesn’t need to be reheated!Really yummy! I used the kale crisps on other things to finish up leftovers.Such an easy and delicious recipe! Will definitely be making it again. I took the kale out early (I tore it into smaller pieces). The tahini-soy dressing was delicious!One of my fav recipes ever! Complex flavors but I basically had everything on hand. Used whole wheat spaghetti instead of soba and used actual parm instead of yeast. So so good and hearty and the coconut brings it to another level. I also only made 2/3rd portion of the dressing and found it was enough. Might add more kale next time.I love how this recipe takes ingredients that are staples to me - tahini, pasta, nutritional yeast, and kale - and combines them in a new and delicious way. The coconut adds great texture and a sweetness that balances out the salty soy. I used whole wheat spaghetti instead of soba. Seriously so good. Also it took 30 minutes from starting the pasta water/turning on the oven. Amazing.cassidy.haightRichmond, VA09/09/19I followed this recipe exactly, except took the kale out at 13 minutes as others suggested. It was so delicious! Really filling, easy dinner to whip up. Will absolutely make again.Oh man, this was so delicious. I tried it from the magazine and had to come here to review. I added two blocks of cubed crispy tofu. Can’t wait to eat this for lunch the next couple of days. Thanks so much for a new weeknight recipe!Julia McCabeBaltimore09/08/19Super tasty! Sautéed some shitake mushrooms and tossed them into the mix at the end too which was a nice addition.I can't have dairy and this is really creamy with the tahini and tastes like fettuccine alfredo. Highly recommend.


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