Description
Sweet Sesame Tahini Noodles are a flavorful and nutritious weeknight dinner perfect for any season. Featuring soba noodles tossed with sautéed kale, fresh chives, and a creamy, tangy sesame tahini sauce, this dish is complemented by crunchy radish and turnip slices, microgreens, and toasted sesame seeds for added texture and freshness.
Ingredients
Noodles and Veggies
- 8 ounces soba noodles
- 1 bunch kale (about 8-10 large leaves), chopped
- ¼ cup chopped chives
- 1 black radish, thinly sliced
- 1 scarlet turnip, thinly sliced
- ½ cup microgreens (optional)
- 2 tablespoons sesame seeds
- Lime slices, for serving
- Extra-virgin olive oil, for drizzling
Sesame Sauce
- 3 tablespoons tamari
- 2 tablespoons sesame oil
- 2 tablespoons tahini
- 2 tablespoons fresh lime juice
- 1½ tablespoons Truvía Nectar
- 1 tablespoon almond butter
- 1 garlic clove, minced
- 1 tablespoon minced ginger
- 1 teaspoon chili-garlic paste (more as desired)
Instructions
- Make the Sesame Sauce: In a small bowl, whisk together tamari, sesame oil, tahini, lime juice, Truvía Nectar, almond butter, minced garlic, minced ginger, and chili-garlic paste. Adjust the consistency by adding 1 to 2 tablespoons of water if the sauce is too thick, aiming for a drizzable texture. Set aside.
- Cook the Soba Noodles: Prepare the soba noodles according to the package instructions or until al dente. Drain and rinse gently under cold water to stop cooking and prevent sticking. Toss with a drizzle of extra-virgin olive oil to keep them separated. Set aside.
- Sauté the Kale and Chives: Heat a little olive oil in a medium skillet over medium heat. Add the chopped kale and sauté until wilted, about 1 to 2 minutes. Turn off the heat and stir in the chopped chives for a fresh aromatic touch.
- Toss Noodles with Vegetables and Sauce: Add the cooked soba noodles to the kale and chives in the skillet. Drizzle about three-quarters of the sesame sauce over the mixture and toss well to combine. Taste and add the remaining sauce as desired for balanced flavor.
- Assemble and Serve: Divide the soba and kale mixture evenly into four serving bowls. Top with thinly sliced black radish, scarlet turnip, optional microgreens, and sprinkle sesame seeds on top. Serve with lime slices and additional chili-garlic paste on the side for extra zing.
Notes
- Adjust chili-garlic paste quantity based on your preferred spice level.
- Microgreens add a fresh, delicate flavor but are optional.
- Vegetables can be swapped seasonally for variation.
- Use tamari to keep the dish gluten-free; soy sauce can be substituted if gluten is not a concern.
- To keep noodles from sticking, rinse them well after cooking and toss with a little oil while warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
