spicy tahini sauce with kale, sea vegetables, and soba noodles

Ingredients

• Servings: 4
• 3/4 cup tahini
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1/2 teaspoon chile-garlic sauce (such as sriracha®)
• 1/2 teaspoon ground turmeric
• 2 tablespoons water, or more as needed
• 1 (1.76 ounce) packet arame seaweed
• 1 (8 ounce) package dried soba noodles
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons minced fresh ginger, or to taste
• 1 bunch kale, torn into bite-sized pieces

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 55 mins


• 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 to serve.