Best 4 Spicy Tahini Sauce With Kale Sea Vegetables And Soba Noodles Recipes
Feast your taste buds on this tantalizing Spicy Tahini Sauce with Kale, Sea Vegetables, and Soba Noodles. This symphony of flavors is a culinary masterpiece that combines the creaminess of tahini, the zesty kick of Sriracha, and the umami-richness of soy sauce. Tossed with tender soba noodles, crisp kale, and a medley of nutritious sea vegetables, this dish is a symphony of textures and colors. Accompanying this main course are two delectable recipes: a refreshing Carrot and Seaweed Salad with tangy dressing, and a flavorful Miso Tahini Dressing that adds an extra layer of depth to the Spicy Tahini Sauce. Get ready to embark on a culinary journey that will leave your palate dancing with delight.
Here are our top 4 tried and tested recipes!
SPICY TAHINI AND AVOCADO SOBA
Soba + tahini + avocado? Enough said. This full- meal noodle salad is one of my favorite ways to fill up on good carbs, healthy fats, and plenty of nutrient-rich greens.
Provided by Candice Kumai
Categories Summer Noodle Dinner Vegetarian Vegan Wheat/Gluten-Free Sesame Avocado Jícama Spinach
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, cook the soba noodles in boiling water, as directed on your package.
- Make the dressing: Put the tahini paste, miso paste, rice vinegar, and sriracha in a large bowl. Whisk well.
- Drain the cooked noodles and rinse under cold running water; set aside in the colander. (Quick tip: To keep your noodles from clumping together, rub the noodles together when rinsing under cold running water to wash away excess starch. This will also make sure your noodles maintain a perfect texture.)
- Add your drained and cooled soba noodles to the dressing bowl and toss.
- Add the jicama and baby spinach; mix well. Top off the soba noodles with avocado slices and gomashio.
- To serve, twirl the noodles using tongs and place in individual serving bowls.
SPICY TAHINI SAUCE
Used throughout the Middle East as a dressing for salads, a sauce to drizzle over fish, chicken or vegetables, or as a dip in combination with eggplant or chickpeas, tahini is made from untoasted sesame seeds.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Whisk the tahini, lemon juice,1/4 cup water, paprika, and salt in a medium bowl until smooth and combined. This will keep in the refrigerator for two to three days.
SPICY TAHINI SAUCE WITH KALE, SEA VEGETABLES, AND SOBA NOODLES
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 a satisfying nutty flavor. Makes two large or four small servings.
Provided by Spiderwoman77
Categories Bowl Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- Drain the noodles; set aside.
- 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.
- Stir ginger and drained seaweed with the garlic; cook and stir 1 minute more.
- 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.
- Toss the drained soba noodles in the tahini sauce until coated. Fold the drained seaweed and the kale mixture into the noodles and sauce and toss to coat. Divide among two or four bowls, and serve.
Nutrition Facts : Calories 641.1 calories, Carbohydrate 63.8 g, Fat 39.7 g, Fiber 7.1 g, Protein 22.1 g, SaturatedFat 5.6 g, Sodium 1017.7 mg, Sugar 0.2 g
SPICY TAHINI SAUCE WITH KALE, SEA VEGETABLES, AND SOBA NOODLES
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 a satisfying nutty flavor. Makes two large or four small servings.
Provided by Spiderwoman77
Categories Bowl Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- Drain the noodles; set aside.
- 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.
- Stir ginger and drained seaweed with the garlic; cook and stir 1 minute more.
- 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.
- Toss the drained soba noodles in the tahini sauce until coated. Fold the drained seaweed and the kale mixture into the noodles and sauce and toss to coat. Divide among two or four bowls, and serve.
Nutrition Facts : Calories 641.1 calories, Carbohydrate 63.8 g, Fat 39.7 g, Fiber 7.1 g, Protein 22.1 g, SaturatedFat 5.6 g, Sodium 1017.7 mg, Sugar 0.2 g
Tips:
- Use fresh ingredients whenever possible. This will ensure that your dishes are packed with flavor and nutrients.
- Don't be afraid to experiment with different flavors and ingredients. The best way to find new favorites is to try new things.
- Make sure to taste your dishes as you cook them. This will help you adjust the seasonings to your liking.
- Don't overcook your vegetables. They should still have a bit of crunch to them.
- Serve your dishes immediately after cooking. This will ensure that they are at their best.
Conclusion:
The recipes in this article are all delicious, healthy, and easy to make. With a little planning, you can easily incorporate them into your weekly meal plan. So what are you waiting for? Start cooking today!
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