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
Wholesome food has never been so easy with this creamy dish that combines the Middle Eastern staple of Tahini with Japanese buckwheat noodles.
- 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
- 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.