Aren’t sesame seeds awesome? They’re crunchy (that’s always a good thing); tasty (even more so when toasted); healthy (excellent source of calcium); suited for all types of dishes (sweet and savoury); sesame oil is the ultimate asian flavour (in my humble opinion); and don’t get me started on tahini (i.e., I put it in everything
Lately I’ve been experimenting at making these delicious sesame cookies
healthier (one cup of sugar? white flour? no, thank you). I made a batch last night using half the amount of (coconut) sugar, only whole-grain flour and olive oil instead of butter. While they came out yummy (I just finished eating one), there’s a few more combinations I’d like to try before I share the (healthier) recipe with you. I promise to do so when I get it just right.
Now time to let you salivate over today’s recipe for sesame soba noodles. It’s vegan, simple, tasty and addictive. I guarantee second helpings. You’ve been warned!
P.S. This recipe feeds a crowd, so feel free to split it in half.
P.P.S. My apologies for the bad punctuation.
P.P.P.S. More asian flavours:
Sesame Soba Noodle Salad
- 1 big package of soba noodles (454g / 16 ounces)
- 1 lb tofu (asian style, firm), cubed
- 3 portobello mushrooms
- 1 lb green beans
- 1 red pepper, chopped
- 4 green onions, chopped
- Pinch of raw sugar
- 3 tbsp sesame seeds (2 tbsp white seeds + 1 tbsp black seeds, if you have them)
- 1/2 cup cilantro, chopped
For the sauce:
- 1/2 cup sesame oil (+ a drizzle for the mushrooms)
- 1/2 cup soy sauce (+ a drizzle for the mushrooms)
- 1/4 cup tahini
- 1 tbsp creamy natural peanut butter
- 2 tbsp maple syrup
- 1 tbsp fresh grated ginger
- 2 garlic cloves, minced
In a large pot, bring water to boil. Cook soba noodles according to package direction.
Drain and set aside.
Meanwhile, preheat oven to 400 F. Line a baking sheet with parchment paper and arrange the mushrooms upside down. Drizzle with a little sesame oil, soy sauce and a pinch of raw sugar. Roast in the oven for 12-15 minutes, until tender and juicy. When cool enough to handle, chop the mushrooms into bite-size pieces and set aside.
Trim the green beans. Steam cook them for a few minutes, until tender but still crunchy. Set aside.
For the sauce: In a large bowl, whisk together the sesame oil, soy sauce, tahini, creamy peanut butter, maple syrup, ginger and garlic.
Add the cooked soba noodles to the bowl and mix well so that they are coated with the sauce.
Add the vegetables (mushrooms, green beans, red pepper, green onions), cubed tofu, cilantro leaves, and sesame seeds. Toss and serve immediately.
Makes a great lunch and/or picnic.