Today I want to share with you a recipe that has been around the block with me. It has seen many incarnations, kitchens and dinner guests. But the other night this impromptu variation really wowed us, and I thought you’d appreciate it. It’s quick, easy, and done all in one pot. It inspires multiple add-ins. It’s what you’re making for dinner tonight (I promise you won’t be disappointed)!
I used to make this with some wilted greens and browned tofu. It was great. If you’ve got a bunch of spinach in the fridge, I recommend going this route. The tofu adds some extra heft if you’re super hungry – but I find that in this heat I really love the crunchy raw veggies and no tofu (the miso and tahini add plenty of protein if you worry about that sort of thing).
I found these sunflower sprouts at the market over the weekend. They are bright, crunchy and sweet. So if you see some, totally pick them up. If you’re scared of sprouts, these are good “beginner” sprouts to try. But if you can’t find them, sub any sprouts you do like, or some micro greens would be divine. Really, just anything you like that’s green.
I used a julienne peeler for the carrots. It makes long thin strips that tangle up with the noodles. Other options are to make long ribbons made with your vegetable peeler, or grate them with a box grater or with the grating disc of your Cuisinart. And if you’re cooking for veggie newbies, you can throw the carrots and sprouts on the plate with the drained noodles and toss the whole thing with the sauce. The heat from the pasta wilts the veggies just a bit and takes off the raw edge.
Oh, and p.s., the name for this dish comes from the 3 kinds of sesame in it. Sesame seeds, toasted sesame oil, and tahini, which is a sesame seed paste, similar to peanut butter, and used in hummus.
p.p.s. – I’m linking to Hearth and Soul Blog Hop, who are hosting a great resource for all aspects of healthy living. Good work.
2 T. unhulled sesame seeds
8 oz. soba noodles
2-3 medium carrots, grated
2 c. sunflower sprouts
1/4 c. tahini
1/4 c. light miso (like white or chickpea)
1 tsp. shoyu or tamari
1 tsp. toasted sesame oil (plus more for drizzling)
Toast the seeds in a dry skillet over medium heat until fragrant and just starting to brown. Careful, sesame seeds burn very quickly, so keep an eye (and nose) out.
Bring a pot of water to boil. Scoop out about a 1/2 c. of water and set aside. Add the noodles to the water and cook for the amount of time specified on the box.
While the pasta cooks, make the sauce. Combine the tahini, miso, shoyu and oil. Add the hot water you took from the pot. I like to put it all in an old salsa jar and shake until combined. You could also whisk it in a bowl. I also grate my carrots while I’m waiting for the water to boil – just a time saving tip.
Drain the pasta when it is tender. Transfer the noodles back to the pot, or into a serving bowl. I put a handful of the veggies in too, but that’s optional, or you can put them all in, depending on how crisp or tender you like em, and pour the sauce over it all. Toss to combine and coat everything with the sauce.
Serve topped with any remaining raw veggies, the sesame seeds and a generous drizzle of the toasted sesame oil.