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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 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 Nut-Free Chef's Choice Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
40 min
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
  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 nonstick skillet, Large pot, Baking sheet
SERVINGS
PREP & COOK TIME
40 min
CALORIES
530
FAT
12g
CARBOHYDRATES
99g
PROTEIN
19g

Get Recipes Delivered

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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