Rating: 4.36 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This vegan recipe was invented on a day that I wanted to use up the arame seaweed and tahini. My adventurous combination turned out completely delicious. Spicy, with a satisfying nutty flavor. Makes two large or four small servings.

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Recipe Summary test

prep:
20 mins
cook:
25 mins
additional:
10 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend tahini, rice vinegar, soy sauce, 2 tablespoons olive oil, chile-garlic sauce, turmeric, and 2 tablespoons water together in a large bowl with a fork. Add water as needed to get the dressing to a hummus-like consistency; set aside.

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  • Soak arame seaweed in a pot of lukewarm water for 10 minutes. Place the pot over medium heat and bring the water to a boil; reduce heat to low and simmer the seaweed for 10 minutes. Drain the seaweed.

  • Bring a pot of lightly salted water to a boil. Cook soba noodles at a boil until tender yet firm to the bite, 5 to 7 minutes.

  • Drain the noodles; set aside.

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir garlic in the olive oil until fragrant, about 1 minute.

  • Stir ginger and drained seaweed with the garlic; cook and stir 1 minute more.

  • Add kale to the skillet; cook and stir until the kale is coated slightly, about 1 minute more. Reduce heat to low, place a cover on the skillet, and simmer together until the kale wilts, 5 to 10 minutes.

  • Toss the drained soba noodles in the tahini sauce until coated. Fold the drained seaweed and the kale mixture into the noodles and sauce and toss to coat. Divide among two or four bowls, and serve.

Nutrition Facts

641 calories; protein 22.1g; carbohydrates 63.8g; fat 39.7g; sodium 1017.7mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 4 stars
03/27/2012
I thought the bones were here but it missed a little in the way of texture. I added shredded carrots toasted sesame seeds red cabbage fresh cilantro and a hint of fresh lemon juice. All the colors made it beautiful as well;) Read More
(6)
11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/27/2012
I thought the bones were here but it missed a little in the way of texture. I added shredded carrots toasted sesame seeds red cabbage fresh cilantro and a hint of fresh lemon juice. All the colors made it beautiful as well;) Read More
(6)
Rating: 5 stars
01/29/2014
Loved it!!! I did the following substitutions: Chopped peanuts instead of almonds One red chili and 3 cloves of garlic instead of the sauce Wine vinegar instead of rice vinegar Fresh pasta instead of the noodles and still it was great -- even the next day though a little dry - add more water Read More
(3)
Rating: 5 stars
08/13/2013
Great basic recipe that has so many possibilities. Add tofu shrimp chicken other veggies. Eat it hot or cold. Spicy or not. Perfect for kale "newbies"! Read More
(2)
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Rating: 4 stars
11/28/2015
Great base recipe that's flexible for varied tastes and whatever veggies are on hand. I added more sriracha as well as some chili oil into the sauce. I added grated carrots thinly sliced asian cabbage and sesame seeds. We subbed nori seaweed since that's what we had on hand. It was tasty just crumbled on top and mixed in. Read More
(1)
Rating: 4 stars
12/17/2017
I loved it.. But lol it COULD BE BETTER I've took your lovely idea blended it up add a touch of white wine it's now soup Then I cooked the noodles half way Everything is in the cauldron for half hour simmering for someone to eat?. Thank you for this RECIPE. Read More
(1)
Rating: 5 stars
10/17/2017
This was my first Vegan dish made it for my son's girlfriend who is a strict Vegan she loved it! She wanted the recipe! The only thing I changed was adding some shredded organic carrots the multi colored ones! Read More
(1)
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Rating: 4 stars
06/24/2012
Wonderfull recipe w/o peanut butter - we added Worchestire sauce and omitted seaweed tasty. Read More
(1)