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

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

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Spiderwoman77

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 39.7 g
  • 61%
  • Carbs:
  • 63.8g
  • 21%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1018 mg
  • 41%

Based on a 2,000 calorie diet

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

bunnyfitch
3
3/27/2012

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 colors made it beautiful as well ;)

Connie
1
8/13/2013

Great basic recipe that has so many possibilities. Add tofu, shrimp chicken, other veggies. Eat it hot or cold. Spicy or not. Perfect for kale "newbies"!

Claudia
0
1/29/2014

Loved it!!! I did the following substitutions: Chopped peanuts instead of almonds One red chili and 3 cloves of garlic instead of the sauce Wine vinegar instead of rice vinegar Fresh pasta instead of the noodles and still it was great -- even the next day, though a little dry - add more water