Soba or Zucchini Noodles w/ Ginger Tahini & Greens

for the tahini:
  • 1/3 cup of tahini
  • 1/3 cup of water
  • pinch of salt
  • 2 teaspoons of grated ginger
  • 1 pressed clove garlic
  • 1/4 cup of lemon juice
  • 1/2 teaspoon of salt
  • 2 heaping teaspoons of grated ginger
  • 1 clove of garlic, pressed
  • 1/4 cup of lemon juice
  • 3 teaspoons of tamari
  • 2 teaspoons of toasted sesame oil
  • black pepper
  • red pepper flakes
  • a package of soba quinoa noodles or make your own zucchini noodles 
  • a drizzle of  high-heat oil
  • 1 shallot, thinly sliced
  • 300gr fresh spinach
  • 1 paksoi(bok choy)
  • 2 teaspoons sesame seeds
Soba noodles with ginger tahini and greens {vegan, gluten-free} - A pinch of me
How to:
  • Cook the soba noodles according to the package.
  • While your noodles are cooking, prepare the dressing. In a small bowl, whisk together all of the ingredients for the tahini. Taste, and adjust the seasoning as necessary.
  • When the noodles are done, run them under cold water to cool them down.
  • In a bowl, toss the noodles with the tahini and set aside.
  • In a cast iron skillet, heat up the oil over medium heat and add the shallots. Cook the shallots for about two minutes before adding the paksoi and spinach. Cook until everything gets crispy and starts to brown a little.
  • Toss everything in with the noodles. Top with sesame seeds, and red pepper flakes.
Soba noodles with ginger tahini and greens {vegan, gluten-free} - A pinch of me

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