Spicy Tahini Stir Fry

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

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.




  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.


  • I love soba noodles for their strongly nutty flavor, but you can use any type of whole-grain pasta in this recipe.

Kim Campbell is the author of The Plantpure Kitchen: 130 Mouthwatering Whole Food recipes and tips for a plant-based life, published in 2017. This inspirational book is packed with attractive food photos taken by her daughter Whitney. She happens to be the daughter-in-law of Dr. T. Colin Campbell, considered by many as the “science father” of the rapidly grow­ing plant-based nutrition movement. She works with her husband, Nelson, in a health and wellness business promoting a whole-food, plant-based diet. Kim holds a bachelor’s degree from Cornell Univer­sity in Human Service Studies, with a minor in Nutrition and Child Development.
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