1400 700 vegan tarragonponzunoodleswithtomatoes horizontal

Tarragon Ponzu Noodles

with Tomatoes & Crispy Kale

dinner

Dinner Thai Nut-Free <600 Calories Quick and Easy Chef's Choice
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
500
FAT
11g
CARBOHYDRATES
91g
PROTEIN
15g

MAIN INGREDIENTS

  1. 6 oz lacinato kale
  2. 6 oz cherry tomatoes
  3. ¼ oz fresh tarragon
  4. 1 lemon
  5. 1 navel orange
  6. 4 gluten-free tamari packets
  7. 1 tbsp sesame oil
  8. 6 oz udon
  9. 1 tbsp sesame seeds
  10. ¼ cup panko breadcrumbs
  11. 2 tsp olive oil*
  12. Salt*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Small skillet
  • Baking sheet
  • Large pot

INSTRUCTIONS

1
Prepare the ponzu sauce

Preheat the oven to 375°F. Bring a large pot of salted water to boil for the udon. Destem the Lacinato kale and tear leaves to make chips. Halve the cherry tomatoes. Pick the tarragon leaves. Zest, halve and juice the lemon. Halve and juice the orange. Add tarragon leaves, 1 tbsp lemon juice, 3 tbsp orange juice, tamari, and sesame oil to a large bowl. Stir, and add the halved cherry tomatoes.

2
Prepare the crispy kale

Place torn kale leaves on a baking sheet. Drizzle with 1 tsp olive oil, sprinkle with salt, and toss. Roast until crisp, 8 to 10 minutes.

3
Cook the udon

Add the udon to the boiling water and cook until al dente, 4 to 6 minutes. Drain and rinse under cold water to stop the cooking process. Add cooled udon to the large bowl with the ponzu sauce, and toss to coat.

4
Toast the panko

Heat 1 tsp olive oil in a small skillet over medium heat. Add sesame seeds and panko breadcrumbs and toast until golden brown, 3 to 5 minutes. Sprinkle with salt, remove from heat, and let cool. Add lemon zest and stir.

5
Serve

Divide the udon between bowls. Top with cherry tomatoes and ponzu sauce, and crispy kale. Sprinkle with toasted sesame seeds and toasted panko breadcrumbs. Enjoy!