Spicy Tahini Sauce with Kale, Sea Vegetables, and Soba Noodles

Spicy Tahini Sauce with Kale, Sea Vegetables, and Soba Noodles

Spiderwoman77 0

"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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55 m servings 641 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 39.7 g
  • 61%
  • Carbs:
  • 63.8g
  • 21%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1018 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. 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.
  3. 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.
  4. Drain the noodles; set aside.
  5. 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.
  6. Stir ginger and drained seaweed with the garlic; cook and stir 1 minute more.
  7. 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.
  8. 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.



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...

Loved it!!! 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 inste...

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.