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

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.

Tags: High-Protein <600 Calories Nut-Free Chef's Choice Low Sodium High Fiber
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
530
FAT
12g
CARBOHYDRATES
99g
PROTEIN
19g

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INGREDIENTS

  1. 0.25 oz tarragon, leaves picked
  2. 1 lemon, zested and juiced (divided)
  3. 1 Valencia orange, juiced
  4. 4 tsp low-sodium tamari
  5. 1 tbsp toasted sesame oil
  6. 6 oz grape tomatoes, halved
  7. 6 oz Lacinato kale, destemmed and leaves torn into 2-inch pieces
  8. 10 oz high fiber ramen noodles
  9. 1 tbsp white sesame seeds
  10. 1/4 cup panko breadcrumbs
Allergens: sesame, soy, wheat
Tools: Small nonstick skillet, Large pot, Baking sheet
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
530
FAT
12g
CARBOHYDRATES
99g
PROTEIN
19g

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INSTRUCTIONS

1
Prepare the ponzu sauce

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.

2
Prepare the crispy kale

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)

3
Cook the ramen

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.

4
Toast the breadcrumbs

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)

5
Serve

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!

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