Kelp Sesame Soba Noodles
Rated 5.0 stars by 1 users
Servings
4-6
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
-
¼ cup + 1 tbsp Soom Premium or Organic Tahini
1 medium garlic clove
1 Tbsp yellow miso
1 Tbsp honey (sub sweetener of choice for vegan)
1 Tbsp orange juice
1 tsp lime juice
1 tsp rice wine vinegar
1 tsp tamari
2 Tbsp neutral oil (canola, vegetable, avocado, grape seed, sunflower)
½ tsp sesame oil
salt and white pepper to taste
1-2 tsp cold water to adjust to preferred consistency
4-6 bundles cooked and chilledbuckwheat soba noodles
2 Tbsp finely julienned carrots
2 Tbsp finely julienned daikon or 2 thinly sliced red radish
¼ cup thinly sliced red cabbage
1-3 thinly sliced fresh Thai chili (optional)
2 Tbsp julienned bell pepper
2 scallion greens sliced on a bias (at an angle)
2 Tbsp-¼ cup loose fresh cilantro
orange zest
1 Tbsp toasted sesame seeds
For The Dressing
For The Noodles
Directions
For the dressing: Using a blender, add all ingredients except for neutral oil, salt and pepper, and water and puree until smooth.
Slowly add neutral oil then cold water to emulsify, 1 Tbsp at a time, until desired consistency is achieved. Taste and adjust for seasoning as needed.
Cook soba noodles in heavily salted water until al dente and chill until ready to use.
Prep vegetables and toss with noodles and dressing in a mixing bowl.
Garnish with fresh cilantro and orange zest and toasted sesame seeds.
Recipe Note
Recipe Photography: Angelica Oles
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