Creamy Tahini Noodles with Crispy Shiitakes & Quick Pickles

Creamy Tahini Noodles

with Crispy Shiitakes & Quick Pickles

dinner

Fusion Tamari Shiitake Mushroom Pasta Leafy Greens Kale Cucumber Agave Dinner Nut-Free <600 Calories Quick and Easy Chef's Choice
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
590
FAT
21g
CARBOHYDRATES
85g
PROTEIN
21g

MAIN INGREDIENTS

  1. 1 cucumber
  2. 3 tbsp rice vinegar
  3. 1 tsp agave
  4. 6 oz Lacinato kale
  5. 6 oz shiitake mushrooms
  6. 2 garlic cloves
  7. 3 tbsp tahini
  8. 2 tbsp tamari
  9. 1 tbsp sesame oil
  10. 6 oz soba noodles
  11. 2 tbsp + 1 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Large pot
  • Small saucepan with lid

INSTRUCTIONS

1
Pickle the cucumber

Bring a large pot of salted water to a boil for the soba noodles. Peel and thinly slice the cucumber. Add sliced cucumber, just 2 tbsp rice vinegar, agave, and ⅛ tsp salt to a medium bowl. Toss to combine, and set the quick pickles aside.

2
Prepare the produce

Destem the Lacinato kale and thinly slice the leaves. Trim shiitake mushroom stems and thinly slice the caps. Peel and mince the garlic. In a medium bowl, whisk together the remaining rice vinegar, minced garlic, tahini, tamari, agave, sesame oil, 2 tbsp hot water, and a pinch of salt. Mix the tahini sauce well.

3
Crisp the mushrooms

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add sliced shiitake mushrooms and cook, stirring occasionally, until well browned, 5 to 6 minutes. Transfer to a paper towel-lined plate and sprinkle with salt.

4
Cook the noodles

Once the water is boiling, add soba noodles and gently stir. Cook until al dente, 2 to 3 minutes. Drain noodles and run under cool water to stop the cooking process.

5
Make the creamy tahini noodles

Return skillet to medium-high heat and add sliced Lacinato kale and 1 tbsp water. Cook until kale is wilted, 2 to 3 minutes. Remove skillet from heat, add cooked soba noodles and tahini sauce to the kale, and stir.

6
Serve

Divide the creamy tahini noodles between large bowls and top with crispy shiitakes and quick pickles. Enjoy!