Soba Noodles with Crispy Kale

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


    1. 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.
    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.
    3. 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.
    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.

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