Tarragon Ponzu Noodles
with Tomatoes & Crispy Kale
Ponzu is a salty, citrusy sauce used in Japanese cooking. We toss juicy grape tomatoes and ramen noodles in our orange ponzu sauce with a touch of tarragon, a leafy herb with a subtle licorice flavor. The bright, fresh citrus flavor complements crispy kale in this high-protein, high-fiber dinner.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 0.25 oz tarragon, leaves picked
- 1 lemon, zested and juiced (divided)
- 1 Valencia orange, juiced
- 4 tsp low-sodium tamari
- 1 tbsp toasted sesame oil
- 6 oz grape tomatoes, halved
- 6 oz Lacinato kale, destemmed and leaves torn into 2-inch pieces
- 10 oz high fiber ramen noodles
- 1 tbsp white sesame seeds
- 1/4 cup panko breadcrumbs
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Preheat oven to 375°F. Bring large pot of salted water to a boil for noodles. Stir together tarragon, lemon juice, orange juice, tamari, and sesame oil in large bowl. Add tomatoes and stir to coat.
Combine kale, 1 tsp olive oil, and a pinch of salt on baking sheet and toss. Roast until crisp, 8 to 10 minutes. (4-serving meal: use 2 tsp olive oil)
Add noodles to boiling water and cook until just al dente, 1 to 2 minutes. Drain noodles and run under cool water to stop cooking process. Add to bowl with ponzu sauce and toss to coat.
Heat 1 tsp olive oil in small nonstick skillet over medium heat. Add sesame seeds, breadcrumbs, and a pinch of salt and toast until golden brown, 3 to 5 minutes. Let cool and stir in lemon zest. (4-serving meal: use 2 tsp olive oil)
Divide tarragon ponzu noodles with tomatoes between bowls. Top with crispy kale and sprinkle with toasted sesame seeds and panko breadcrumbs. いただきます!
SIMILAR RECIPES
Farmers' Market Bowls with Roasted Bok Choy & Turmeric-Tahini Dressing
Eggplant Parmesan with Garlicky Tomato Sauce & Lemon-Basil Couscous
Veggie Nourish Bowls with Olives & Herby Tahini
Plantain Fritters with Pistachio Mole & Black Bean Salad
Curry Mango Tempeh with Lemon Yogurt & Basmati Rice
