Name: Spicy Tahini Stir Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 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; 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

By Kim Campbell

(3)

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.

Prep: 20 mins Cook: 15 mins Total: 35 mins Yield: 4 servings

Gluten Free Nut Free

Ingredients

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

Instructions

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.