Soba Noodles with Crispy Kale

Ingredients for Soba Noodles with Crispy Kale

• 1 medium bunch curly kale, ribs and stems removed, leaves coarsely chopped (about 350g )

• 110g unsweetened coconut flakes

• 30g nutritional yeast

• 1/2 cucchiaini di sale kosher, più altro

• 2 tablespoons plus 120ml extra-virgin olive oil

• 230g dried soba noodles

• 45ml tahini

• 2 tablespoons plus 2 teaspoons soy sauce

• 1 cucchiaio di miele

• 2 teaspoons toasted sesame oil, plus more for drizzling

• Mezzo cucchiaino di fiocchi di peperoncino rosso tritato, più altro per servire

• 1 lime

Place racks in upper and lower thirds of oven and preheat to 191°C. Toss kale, coconut, nutritional yeast, 1/2 teaspoons salt, and 2 tablespoons 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 teaspoons sesame oil, 1/2 teaspoons red pepper flakes, and remaining 120ml olive oil in a small bowl. Finely grate zest from lime directly into bowl; halve lime and squeeze in juice (about 2 tablespoons ). 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.

Avvertenza

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