Spicy Tahini Sauce with Kale, Sea Vegetables, and Soba Noodles |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This vegan recipe was invented on a day that I wanted to use up the arame seaweed and tahini. My adventurous combination turned out completely delicious. Spicy with satisfying nutty flavor. Ingredients:
3/4 cup tahini |
3 tablespoons rice vinegar |
2 tablespoons soy sauce |
2 tablespoons olive oil |
1/2 teaspoon chile-garlic sauce (such as sriracha®) |
1/2 teaspoon ground turmeric |
2 tablespoons water, or more as needed |
1 (1.76 ounce) packet arame seaweed |
1 (8 ounce) package dried soba noodles |
1 tablespoon olive oil |
2 cloves garlic, minced |
2 tablespoons minced fresh ginger, or to taste |
1 bunch kale, torn into bite-sized pieces |
Directions:
1. Blend tahini, rice vinegar, soy sauce, 2 tablespoons olive oil, chile-garlic sauce, turmeric, and 2 tablespoons water together in a large bowl with a fork. Add water as needed to get the dressing to a hummus-like consistency; set aside.
2. Soak arame seaweed in a pot of lukewarm water for 10 minutes. Place the pot over medium heat and bring the water to a boil; reduce heat to low and simmer the seaweed for 10 minutes. Drain the seaweed.
3. Bring a pot of lightly salted water to a boil. Cook soba noodles at a boil until tender yet firm to the bite, 5 to 7 minutes.
4. Drain the noodles; set aside.
5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir garlic in the olive oil until fragrant, about 1 minute.
6. Stir ginger and drained seaweed with the garlic; cook and stir 1 minute more.
7. Add kale to the skillet; cook and stir until the kale is coated slightly, about 1 minute more. Reduce heat to low, place a cover on the skillet, and simmer together until the kale wilts, 5 to 10 minutes.
8. Toss the drained soba noodles in the tahini sauce until coated. Fold the drained seaweed and the kale mixture into the noodles and sauce to serve.
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