by Hayley Shwaizer, CNP
The ultimate vegan comfort food! I’ve made this dish for a few dinner guests now and I’ve gotten rave reviews. There are a few steps to this recipe, but they’re well worth it. You can buy soba noodles and dried seaweeds in the health food sections of a quality supermarket, online or at your local health food store. Tahini or sesame paste can also be found at the aforementioned shops or at specialty Middle Eastern shops.
1 250g packet of brown rice soba noodles (king soba is my favourite brand), cooked as per package instructions
2 cloves garlic, diced
1” piece of ginger, grated or finely diced
½ tsp dried red chili flakes
½ cup tahini (sesame paste)
¼ cup tamari/soy sauce
1 cup dried arame sea vegetable
¼ cup pine nuts, toasted (approx. 5-10 minutes – medium-low heat on the stovetop)
Vegetables Whatever you have on hand that you might add to a stir fry such as: onion, celery, carrots, cauliflower, broccoli, zucchini, bell peppers, mushrooms, green beans, bean sprouts, dark leafy greens like kale, spinach, bok choy, or all of the above!
- Wash and chop up your vegetables, soak the arame in filtered cold water, drain after 5-10 minutes, and set aside (note – you can use the discarded seaweed water to cook with for added nutrients!)
- Bring a pot of filtered water to a boil and cook you noodles as per package instructions, rinse noodles in cold water, drain and set aside
- In a separate pot add a little water (instead of any cooking oils) to your garlic, ginger, onion, carrots and dried red chili flakes and put on a medium heat for 5 minutes (note – if you want to use a cooking oil I suggest coconut oil)
- Give it a stir, then add your other vegetables EXCEPT for the leafy greens, cook for 5-8 minutes
- Turn off the heat, then add a touch more water, the tamari/soy sauce, tahini, leafy greens, pine nuts, and noodles, stir it up and cover for 5 minutes then serve!
For even more protein, add hemp hearts at the end (they should not be cooked). You could also add some toasted sesame oil, hot sauce, kelp/dulse flakes, sea salt and/or pepper at the table for additional flavours.