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)