Creamy Tahini Noodles
with Kimchi Kale & Togarashi
INGREDIENTS
- 3 tbsp rice vinegar
- 1 tsp agave
- 2 garlic cloves, peeled and minced
- 4 tbsp tahini
- 1 tbsp tamari
- 1 tbsp sesame oil
- 6 oz soba noodles
- 6 oz Lacinato kale, destemmed and leaves thinly sliced
- 4 oz vegan kimchi
- 1 tbsp togarashi
- Salt*
- *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.
INSTRUCTIONS
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!
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