Creamy Tahini Noodles
with Crispy Shiitakes & Quick Pickles
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- 1 cucumber, peeled and thinly sliced
- 3 tbsp rice vinegar (divided)
- 1 tsp agave (divided)
- 2 garlic cloves, peeled and minced
- 2 oz tahini
- 2 tbsp tamari
- 1 tbsp sesame oil
- 6 oz shiitake mushrooms, trimmed and thinly sliced
- 6 oz soba noodles
- 6 oz Lacinato kale, destemmed and leaves thinly sliced
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
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)
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)
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.
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.
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)
Divide the creamy tahini noodles between bowls and top with crispy shiitakes and quick pickles. Enjoy!