Spicy Tahini Stir Fry
By Kim Campbell
This powerhouse stir-fry is packed with vegetables and soba noodles, but it’s the sauce that makes it extra special. Sriracha provides the heat in this dish; feel free to scale it up or down to your preference.
Gluten Free
Nut Free
All of our recipes are oil free and vegan.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Yield: 4 servings
What You'll Need
8 oz soba noodles
1 bunch kale, stemmed and chopped
1 carrot, peeled and julienned
1 cup sliced red cabbage
1 cup frozen edamame, thawed
1 red bell pepper, seeded and sliced
8 oz shiitake or other mushrooms, sliced
2 Tbsp sesame seeds, for garnish
SAUCE INGREDIENTS
¼ cup water
3 Tbsp tahini
¼ cup Hoisin Sauce
1 Tbsp apple cider vinegar
1 Tbsp sriracha, or to taste
2 garlic cloves, peeled
1 Tbsp grated fresh ginger
¼ tsp ground turmeric
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How to Make It
1 Cook the soba noodles according to the package instructions. Drain the noodles and set aside.
2 Combine all the sauce ingredients in a blender and blend on high until smooth and creamy.
3 In a large nonstick skillet over medium-high heat, sauté the kale, carrot, cabbage, edamame, bell pepper, and mushrooms in a small amount of water until slightly wilted and tender, about 8 minutes. Add the sauce to the vegetables and stir to mix.
4 Serve the vegetables and sauce over the soba noodles, garnished with the sesame seeds.
Cooking Tips
I love soba noodles for their strongly nutty flavor, but you can use any type of whole-grain pasta in this recipe.
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