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

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.

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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.