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 ;)
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"!
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
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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