Skip to main content
Creamy Tahini Noodles with Kimchi Kale & Togarashi
Back to previous page
2 or 4 Serving Dinner

Creamy Tahini Noodles

with Kimchi Kale & Togarashi

Tags: High-Protein Nut-Free Chef's Choice Less Prep
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
660
FAT
26g
CARBOHYDRATES
87g
PROTEIN
23g

Get Recipes Delivered

INGREDIENTS

  1. 3 tbsp rice vinegar
  2. 1 tsp agave
  3. 2 garlic cloves, peeled and minced
  4. 4 tbsp tahini
  5. 1 tbsp tamari
  6. 1 tbsp sesame oil
  7. 6 oz soba noodles
  8. 6 oz Lacinato kale, destemmed and leaves thinly sliced
  9. 4 oz vegan kimchi
  10. 1 tbsp togarashi
  11. Salt*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: sesame, soy, wheat
Tools: Large nonstick skillet, Large pot
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
660
FAT
26g
CARBOHYDRATES
87g
PROTEIN
23g

Get Recipes Delivered

INSTRUCTIONS

1
Make the tahini sauce

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)

2
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.

3
Make the creamy tahini noodles

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)

4
Serve

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

SIMILAR RECIPES

signed-out