Photo by Chelsie Craig, Food Styling by Michelle Gatton
Nutritional yeast acts like a vegan version of Parm here, 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.
- 4 servings
- 1 medium bunch curly kale, ribs and stems removed, leaves coarsely chopped (about 4 cups)
- 1 1/4 cups unsweetened coconut flakes
- 1/3 cup nutritional yeast
- 1/2 tsp. kosher salt, plus more
- 2 Tbsp. plus 1/2 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
- 1/2 tsp. crushed red pepper flakes, plus more for serving
- 1 lime
- Place racks in upper and lower thirds of oven and preheat to 375°F. Toss kale, coconut, nutritional yeast, 1/2 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, 1/2 tsp. red pepper flakes, and remaining 1/2 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.
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