Recipe by Spiderwoman77
"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 satisfying nutty flavor."
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chile-garlic sauce (such as Sriracha®)
water, or more as needed
1 (1.76 ounce) packet
1 (8 ounce) package
dried soba noodles
minced fresh ginger, or to taste
kale, torn into bite-sized pieces
I thought the bones were here, but it missed a little in the way of texture. I added shredded carrots, toasted sesame seeds, red cabbage, fresh cilantro, and a hint of fresh lemon juice. All the colors made it beautiful as well ;)
I did the following substitutions:
Chopped peanuts instead of almonds
One red chili and 3 cloves of garlic instead of the sauce
Wine vinegar instead of rice vinegar
Fresh pasta instead of the noodles and still it was great -- even the next day, though a little dry - add more water
Great basic recipe that has so many possibilities. Add tofu, shrimp chicken, other veggies. Eat it hot or cold. Spicy or not. Perfect for kale "newbies"!
Wonderfull recipe w/o peanut butter - we added Worchestire sauce and omitted seaweed, tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Tahini Sauce with Kale, Sea Vegetables, and Soba Noodles
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 358
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