Spicy Tahini Sauce with Kale, Sea Vegetables, and Soba Noodles

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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Reviews (2)

Your Rating:

3

bunnyfitch

Mar. 27, 2012

"I thought the bones were here, but it missed a little in the way of texture. I added shredded carrots, toasted sesame seeds, red cabbage, fresh cilantro, and a hint of fresh lemon juice. All the color..." See mores made it beautiful as well ;)"

0

eva

Jun. 23, 2012

"Wonderfull recipe w/o peanut butter - we added Worchestire sauce and omitted seaweed, tasty...." See more"