Spicy Tahini Sauce With Kale, Sea Vegetables, And Soba Noodles
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cup
Tahini3 tbsps
Rice Vinegar2 tbsps
Soy Sauce1 tbsp
Olive Oil1 tsp
Ground Turmeric2 tbsps
Water (or more as needed)2 cloves
Garlic (minced)2 tbsps
Ginger (minced fresh, to taste)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
2
Add water as needed to get the dressing to a hummus-like consistency; set aside
3
Soak arame seaweed in a pot of lukewarm water for 10 minutes
4
Place the pot over medium heat and bring the water to a boil; reduce heat to low and simmer the seaweed for 10 minutes
5
Drain the seaweed
6
Bring a pot of lightly salted water to a boil
7
Cook soba noodles at a boil until tender yet firm to the bite, 5 to 7 minutes
8
Drain the noodles; set aside
9
Heat 1 tablespoon olive oil in a large skillet over medium heat
10
Cook and stir garlic in the olive oil until fragrant, about 1 minute
11
Stir ginger and drained seaweed with the garlic; cook and stir 1 minute more
12
Add kale to the skillet; cook and stir until the kale is coated slightly, about 1 minute more
13
Reduce heat to low, place a cover on the skillet, and simmer together until the kale wilts, 5 to 10 minutes
14
Toss the drained soba noodles in the tahini sauce until coated
15
Fold the drained seaweed and the kale mixture into the noodles and sauce and toss to coat
16
Divide among two or four bowls, and serve