- 1 eight ounce package soba or udon noodles
- 8 oz chicken or firm tofu, diced into 1 inch pieces (seasoned with sea salt, cayenne and black pepper)
- 2-3 tbsp. coconut oil or peanut oil
- 4 heaping tbsp. tahini (ground sesame seeds)
- 2-3 tbsp. maple syrup or honey
- Juice of 1 lemon
- ¼ cup shoyu or wheat-free tamari
- 2 dashes cayenne pepper
- 1½-2 inches ginger, peeled and chopped
- 1-2 garlic cloves, peeled and diced
- 2/3 cup water
- 2 scallions, minced
- 1 sheet of nori, sliced thin for garnish
- Bell pepper, seeded and diced for garnish
Drop soba noodles into boiling water and cook 7-10 minutes. While noodles cook, sauté chicken or tofu 2-3 minutes on each or until lightly browned. In a food processor combine tahini, maple syrup, lemon juice, shoyu, cayenne pepper, ginger and garlic. Puree until smooth and creamy. Slowly add water to the food processor and puree again until you reach desired consistency (more water creates a thinner sauce). Drain soba noodles and combine with tangy tahini sauce, diced chicken and scallions. Garnish with shredded nori and diced bell pepper. Yield: 4-6 servings.
