When I Discovered tahini I wondered where has it been my whole life. Oh the possibilities. Beyond a sandwich spread or hummus addition, tahini can be added to savory dishes for added flavor or new tastes. Take this dish for example. I made this recipe up one day. As I progress, I am learning what foods match what flavors. Tahini marries well in this recipe with tamari & honey!
- 1 package of soba noodles
- ½ cup of non-dairy milk (I used rice milk)
- 2 tbsp low sodium tamari or soy sauce
- 4 tbsp of tahini
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp sesame oil (or coconut oil)
- 1 tsp honey
- ½ white onion, thinly sliced
- 3 garlic clove, minced
- 8 oz packages of sliced mushrooms (optional to slice smaller)
- ½ red pepper, julienned
- 1-2 whole carrot, julienned
- 1 small broccoli crown, florets
- ¼ tsp cayenne (or red pepper flakes), more if you like heat
- 2 tomatoes, diced
- 2 scallions, sliced
TIP: If you want to use the stems from the broccoli crown just julienne them and add the pan.
- Cook the soba noodles according to the package- these usually cook in 4 minutes so cook for 2-3 minutes. Drain and set aside.
- In a small bowl add the milk, tamari, tahini, salt and pepper. Set aside.
- In another small bowl, add the tomatoes and scallions with a pinch of salt and pepper. Set aside.
- In a nonstick pan, add oil, onion, and garlic to medium-low heat. Sauté until translucent. Swirl in the honey then add the mushrooms and sauté for about 3 minutes on medium heat.
- Next, add the red peppers and carrots. Sautee for about 2 minutes then add the broccoli. Sautee on low 3-6 minutes, depending on how “crunchy” you like your broccoli.
- Crank the burner heat to low then add the tahini mixture to the pan then the noodles. Toss for 1-2 minute then remove from heat.
Add the noodles to a bowl. Top with fresh tomato mixture. Enjoy!
**Updated post from February 2013**