Sesame Soba Noodles
1/2 cup tahini paste
3 garlic clove, peeled
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon brown rice vinegar
2 teaspoons honey or other natural sweetener
1/2 to 3/4 cup water, as needed
1 tablespoon peanut oil
1 large carrot, cut into small matchsticks
1/2 red bell pepper, seeded and cut into small matchsticks
1/2 cup frozen green peas, thawed
12 ounces soba noodles
1 tablespoon sesame seeds, toasted
In a food processor or blender, process the tahini, garlic, soy sauce, 1 tablespoon of the sesame oil, the vinegar, honey, and enough water to obtain a smooth, sauce-like consistency. Transfer the sauce to a small saucepan and heat over low heat, stirring until hot. Keep the sauce warm.
Heat the peanut oil in a medium-size skillet over medium-high heat. Add the carrot and bell pepper and stir-fry until tender, 2 to 5 minutes. Add the peas and stir-fry until hot, about 1 minute. Reduce the heat to low and keep the vegetables warm.
Cook the soba noodles according to package directions. Drain and place in a large, shallow serving bowl. Drizzle with the remaining 1 tablespoon sesame oil and toss to coat evenly. Add the vegetables and sauce and toss to combine. Sprinkle with sesame seeds and serve hot.
By my calculations: Per serving – Calories: 423, Total Fat: 19.2g, Sat. Fat: 2.6g, Carbs: 51.6g, Fiber: 5.3g, Protein: 12.9g