This dish was a lunch staple during my corporate days. It was a great balanced meal that was so quick and simple to make, which was important back then, when I’d come back after 45 minutes of commuting home, and all I wanted to do was pet my dog, wolf down dinner and sleep.
Tahini, being a Mediterranean / Middle Eastern condiment, goes superbly well as a sauce for noodles, and even on rice! You can replace the soba with spaghetti, and if you are making this on a budget, you can replace the tahini with peanut butter (if it is sweetened , you can hold back on the agave nectar).
TAHINI SOBA NOODLES
May 9, 2017
: 2
: 10 min
: 10 min
: 20 min
: Easy
Wholesome food has never been so easy with this creamy dish that combines the Middle Eastern staple of Tahini with Japanese buckwheat noodles.
Ingredients
- 2 tbsp tahini
- 2 tbsp agave nectar
- 1 tbsp fresh young ginger, cut and pounded
- 2 1/2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 packet soba noodles
- 1 cup frozen edamame
- 1/2 purple cabbage
- 1 tbsp wakame seaweed
Directions
- Step 1 Blanch edamame for 2-3 minutes and remove.
- Step 2 In the same body of boiling water, cook soba noodles according to instructions on packet.
- Step 3 In the meantime, mix together tahini, agave, soy sauce and vinegar.
- Step 4 Once noodles are cooked, strain and ‘wash’ in cold water for 30 seconds.
- Step 5 Use same boiling water to re-hydrate wakame seaweed. Strain seaweed after 3 minutes or after it has fully expanded.
- Step 6 Mix noodles with sauce and seaweed. Pop edamame beans into mixture also.
- Step 7 Grate purple cabbage for garnishing.
- Step 8 Serve immediately.
