Tarragon Ponzu Noodles
with Tomatoes & Crispy Kale
INGREDIENTS
- ¼ oz fresh tarragon, leaves picked from the stems
- 1 lemon, zested and juiced (divided)
- 1 navel orange, juiced
- 1 tbsp tamari
- 1 tbsp sesame oil
- 6 oz cherry tomatoes, halved
- 6 oz Lacinato kale, destemmed and leaves torn into 2-inch pieces
- 10 oz ramen noodles
- 1 tbsp sesame seeds
- ¼ cup panko breadcrumbs
- 2 tsp olive oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat the oven to 375°F. Bring a large pot of salted water to a boil for the ramen. Add tarragon leaves, lemon juice, orange juice, tamari, and sesame oil to a large bowl. Stir the ponzu sauce and add the tomatoes. TIP: Taste the ponzu sauce and add more citrus juice if you’d like.
Add kale to a baking sheet. Drizzle with 1 tsp olive oil, sprinkle with salt, and toss. Roast until crisp, 8 to 10 minutes. (4-serving meal: use 2 tsp olive oil)
Add ramen noodles to the boiling water and cook until just al dente, 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process. Add cooked ramen to the large bowl with the ponzu sauce and toss to coat.
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. (4-serving meal: use 2 tsp olive oil)
Divide the 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
MISO COCONUT RAMEN BOWLS with Charred Broccolini & Lemon
ONE-POT CREAMY ARTICHOKE ORZOTTO with Dilly Spinach & Crispy Onions
STIR-FRIED MISO RAMEN with Maple Glazed Radishes & Kimchi Slaw
BLOND PUTTANESCA with Chickpeas & Lemon Olive Sauce
JAPANESE YAM SUSHI BOWLS with Sesame Spinach & Citrus Aioli
