- 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.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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