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Tarragon Ponzu Noodles with Tomatoes & Crispy Kale
2 or 4 Serving Dinner

Tarragon Ponzu Noodles

with Tomatoes & Crispy Kale

Tags: Less Prep <600 Calories Nut-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
560
FAT
12g
CARBOHYDRATES
104g
PROTEIN
20g


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INGREDIENTS

  1. ¼ oz fresh tarragon, leaves picked from the stems
  2. 1 lemon, zested and juiced (divided)
  3. 1 navel orange, juiced
  4. 1 tbsp tamari
  5. 1 tbsp sesame oil
  6. 6 oz cherry tomatoes, halved
  7. 6 oz Lacinato kale, destemmed and leaves torn into 2-inch pieces
  8. 10 oz ramen noodles
  9. 1 tbsp sesame seeds
  10. ¼ cup panko breadcrumbs
  11. 2 tsp olive oil*
  12. Salt*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: sesame, soy, wheat
Tools: Small skillet, Baking sheet, Large pot
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
560
FAT
12g
CARBOHYDRATES
104g
PROTEIN
20g


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INSTRUCTIONS

1
Prepare the ponzu sauce

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.

2
Prepare the crispy kale

Place kale on 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)

3
Cook the ramen

Add the 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.

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. (4-serving meal: use 2 tsp olive oil)

5
Serve

Divide the tarragon ponzu noodles with tomatoes between bowls. Top with crispy kale and sprinkle with toasted sesame seeds and panko breadcrumbs. Enjoy!

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