This week for class I made a recipe that I originally found in a Bon Apetité magazine, which I've included the link for the recipe as well! This is a soba noodle pasta with crisped kale, coconut chips, chili pepper flakes and a fried egg (which was my addition!). The sauce is part tahini, nutritional yeast, lime juice, soy sauce, olive oil and sesame oil.

To start I toasted the kale and the coconut while the noodles were boiling. After I put the kale and the coconut in the oven, I started to work on the sauce. After the noodles were done, I started to fry my egg. Once everything was ready, I combined it all in the pot that I originally cooked the noodles in.

I've made this recipe once before, and it was really good the second time around. The first time I followed the recipe a little closer, which I both liked and disliked. I think that next time I would maybe sauce the noodles when I was ready to eat them rather than combining them all at once. This would help prevent them from getting a little bit. Another thing that I would change is adding a little more soy sauce because I felt like the sauce was lacking sodium. I also would make more kale because I like a lot of vegetables with my pasta. What I liked overall about this recipe is that it had a good ratio of healthy fats from the olive oil, coconut chips, tahini and sesame oil.