• Rose

Soba Noodles with Crispy Kale


I saw this recipe on Bon Apetit and decided to give it a go. I have been looking for ways to add nutritional yeast and thought this sounded tasty. It was amazing, and I loved the crispy coconut flavour with it. If you don't have coconut it's not the end of the world but I suggest getting it for next time. --these kale chips could be made just on their own as a snack!

I adjusted the recipe slightly by adding more veggie and adjusting the sauce to my panty ingredients. I'll attach a link to the original and write my recipe below. Enjoy.



Serves 4

3-4 carrots

2 Tbsp oil

Salt & pepper

Chilli flakes (if desired)

1 medium bunch curly kale, ribs and stems removed, leaves coarsely chopped (about 4 cups)

1 ¼ cups unsweetened coconut flakes

⅓ cup nutritional yeast 1 tsp salt, plus more to taste 2 Tbsp. plus 1⁄2 cup extra-virgin olive oil

1 packet dried soba noodles

3 Tbsp miso paste 2 Tbsp soy sauce

2 Tbsp lemon juice 1 Tbsp. honey

2 tsp. oil, plus more for drizzling

2 Tbsp sesame seeds, toasted

4 eggs (or as many as you like)

coriander, roughly chopped

2-3 turnips, sliced into thin rounds

1⁄2 tsp. crushed red pepper flakes for serving


Preheat oven 190 º C. Slice carrots into long strips and place on a baking tray. Drizzle with olive oil, salt, pepper & chilli flakes if you like. Roast for 20-30 minutes until tender.

Place racks in upper and lower thirds of oven. 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. Keep an eye on it as mine went fast.

Step 2

Combine miso, soy sauce, honey, lemon juice and olive oil in a small bowl. Whisk dressing until smooth.

Step 3

While kale is roasting, cook noodles in a large pot of boiling water according to package directions. Drain well and pour sauce over them and roasted carrots and mix well.

Step 4

Lastly (if using) fry your eggs. Season with salt and pepper to taste.

Divide noodles between bowls and top with crispy kale, fried eggs, turnip slices, toasted sesame seeds, coriander and chilli flakes.


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