Soba Noodles With Crispy Kale

From Bon Appetit

Ingredients

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

Preparation

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.