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Creamy Tahini Noodles with Crispy Shiitakes & Quick Pickles
2 or 4 Serving Dinner

Creamy Tahini Noodles

with Crispy Shiitakes & Quick Pickles

Tags: High-Protein, Nut-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
660
FAT
26g
CARBOHYDRATES
86g
PROTEIN
24g

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INGREDIENTS

  1. 1 cucumber, peeled and thinly sliced
  2. 3 tbsp rice vinegar (divided)
  3. 1 tsp agave (divided)
  4. 2 garlic cloves, peeled and minced
  5. 2 oz tahini
  6. 2 tbsp tamari
  7. 1 tbsp sesame oil
  8. 6 oz shiitake mushrooms, trimmed and thinly sliced
  9. 6 oz soba noodles
  10. 6 oz Lacinato kale, destemmed and leaves thinly sliced
  11. 2 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: sesame, soy, wheat
Tools: Large nonstick skillet, Large pot
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
660
FAT
26g
CARBOHYDRATES
86g
PROTEIN
24g

View Full Nutrition Label


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INSTRUCTIONS

1
Pickle the cucumber

Bring a large pot of salted water to a boil for the noodles. Add cucumber, just 2 tbsp rice vinegar, just ½ tsp agave, and ⅛ tsp salt to a medium bowl. Toss to combine, and set the quick pickles aside. (4-serving meal: use 4 tbsp rice vinegar, 1 tsp agave, ¼ tsp salt)

2
Make the tahini sauce

Add remaining rice vinegar, remaining agave, garlic, tahini, tamari, sesame oil, 2 tbsp hot water, and a pinch of salt to a medium bowl and whisk the tahini sauce. (4-serving meal: use 4 tbsp hot water, and if the sauce is very thick add 1 tbsp water)

3
Crisp the mushrooms

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 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-serving meal: use 4 tbsp vegetable oil) TIP: We will reuse this skillet in a later step.

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 the large nonstick skillet to medium-high heat and add 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. (4-serving meal: use 2 tbsp water)

6
Serve

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

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