Soba Noodles With Crispy Kale & Coconut

• 10 ounces soba noodles
• 2 bunches kale, de-stemmed and chopped
• 2 cups unsweetened coconut flakes (sometimes called chips)
• 1 jalapeno pepper, de-seeded and thinly sliced
• 1 ripe avocado, thinly sliced
• 2/3 cup olive oil
• 6 tablespoons low-sodium soy sauce
• 2 teaspoons sesame oil

1. Preheat the oven to 415F.
2. Whisk together the olive oil, soy sauce, and sesame oil in a small bowl.
3. Toss the kale, coconut, jalapeno, and 2/3 of the soy sauce mixture together and divide between two large baking sheets, spreading the kale into a single layer on the sheets. Roast in the oven for 15-20 minutes, turning once or twice with a spatula, until the kale is crispy and the coconut is browned.
4. Meanwhile, bring a large pot of water to a boil and cook the soba noodles according to package directions, usually about 4 minutes. Drain the noodles and immediately toss with the remaining soy sauce mixture.
5. Divide the noodles into bowls and top with the kale and coconut mixture. Garnish with a few slices of avocado and serve.

noodles, bunches kale, unsweetened coconut, pepper, avocado, olive oil, soy sauce, sesame oil

Taken from food52.com/recipes/33879-soba-noodles-with-crispy-kale-coconut (may not work)