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.
Recipe information
Yield
4 servings
Ingredients
1
1¼
⅓
½
2
8
3
2
1
2
½
1
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.
Leave a Review
Reviews (83)
Back to TopI used less oil as others have said but I love this recipe. I like to portion it out for lunches. So yummy
Anonymous
3/13/2023
Used less oil and added some rice noodles since I didn’t have enough soba on hand - turned out amazing. Quick and minimal mess too which is always a plus!
Anonymous
Toronto
7/4/2022
i make this almost once a week- it's one of my favorite dinners. i use shredded coconut instead of flakes, only 1/4 cup oil for the sauce, and generously sprinkle the finished plate with gochugaru flakes. once full, i dunk my colander in ice water, gently separating the noodles, and that keeps them from getting slimy. crispy curly kale is heaven but dino works in a pinch.
moonbeam
santa cruz, ca
1/9/2022
This was a winner. Followed the recipe. Shortened the time in the oven to 10 minutes, but everybody loved it.
Adelbert
Chicago IL
9/19/2021
After making this the first time, I immediately ordered more soba noodles and tahini, to be sure I can make this wherever the craving hits. It's unlike anything else I've ever tasted, and I just love it. That said, I do make the dressing with only 1/4 c oil, which is plenty for me.
Halle
Seattle
4/12/2021
All the people talking about slimy noodles - why are almost all soba noodle instructions on the package so wrong? You should never cook soba noodles for more than three minutes, some say that you should boil the water and turn it off before putting the noodles in the pot. Then they should be at the very least rinsed in cold water, or better yet - drain and submerge in ice water for a minute. You will never have slimy noodles again! Otherwise, delicious recipe - definitely will enter my regular rotation.
Lisa G
Alexandria, VA
3/3/2021
I get that some people find this combination odd - the noodles are slightly slimy with really crispy and sort of cheesy tasting kale and coconut - but I really like it. So long as I remember to keep stocked up on coconut flakes all the ingredients are things I normally have around so its an easy addition to the repertoire. My experiments to substitute the type of noodles have been unsuccessful though - far too slimy with rice noodles.
Anonymous
London, UK
1/4/2021