Spicy Tahini Sauce with Kale, Veggies, and Noodles
Summary Spicy Tahini Sauce with Kale, Sea Vegetables, and Soba Noodles
This vegan-friendly recipe combines the flavors of arame seaweed, tahini, and kale in a soba noodle dish with a spicy, nutty flavor.
*NoteTahini (also tehina) (Arabic: طحينه), is a paste made from ground, hulled sesame seeds used in North African, Greek, Turkish and Middle Eastern cuisine. East Asian tahini[citation needed] is made of unhulled seeds. It is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva. Tahini is used in Iran as Ardeh (Persian: ارده).
Prep Time 20 Minutes
Servings 2 - 4
Ingredients: ¾ cup tahini (See note above) 3 tablespoons rice vinegar 2 tablespoons soy sauce 2 tablespoons olive oil ½ teaspoon chile-garlic sauce (such as SrirachaŽ) ½ 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: 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. 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. 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. Drain the noodles; set aside. 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. Stir ginger and drained seaweed with the garlic; cook and stir 1 minute more. 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. 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 taste and serve.
Summary