Creamy Tahini Noodles

Bring a pot of salted water to a boil. Add rice vinegar, 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)

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.

Place a large nonstick skillet over medium-high heat and add kale and 2 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 4 tbsp water)

Divide the creamy tahini noodles between bowls and top with kimchi and togarashi. Enjoy!