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.
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
- 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 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!
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