Soba Noodles with Crispy Kale

Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks, is behind this hearty weeknight noodle bowl. The nutritional yeast acts like a vegan version of parm, adding a hit of umami flavor that plays well with bitter kale and earthy buckwheat noodles. We suggest using curly kale, which roasts into light, crispy chips, instead of Tuscan.

1 medium bunch curly kale, ribs and stems removed, leaves coarsely chopped (about 4 cups)

1¼ cups unsweetened coconut flakes

⅓ cup nutritional yeast

½ tsp. kosher salt, plus more

2 Tbsp. plus ½ cup extra-virgin olive oil

8 oz. dried soba noodles

3 Tbsp. tahini

2 Tbsp. plus 2 tsp. soy sauce

1 Tbsp. honey

2 tsp. toasted sesame oil, plus more for drizzling

½ tsp. crushed red pepper flakes, plus more for serving

1 lime

Directions at bonappetit.com

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