I go through these phases during which I get obsessed with something and it just consumes me, like a while back in middle school I became obsessed with chocolate chip cookies and for weeks on weeks I would bake chocolate chip cookies every weekend. Another time I got really into recycling my clothes. I ended up with a closet that contained nothing anymore that did not not have holes or some modification made to it. Is that just me? Alright, anyways that is the story behind todays recipe. I discovered this recipe a while back in high school and fell in love with it! No joke I brought it as my school lunch everyday for probably 3 months. Then life got in the way and I moved on to another obsession. It still is one of my favourites though!
This recipe is both creamy deliciousness and light, so the perfect lunch to fill you up but not to leave you feeling sluggish and tired. One of the reasons I came across this recipe was my obsession with Tahini, which is one of the main ingredients in the sauce. Tahini, is a condiment made from toasted ground hulled sesame. It is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Eastern Mediterranean, the Caucasus, and the Middle East, as well as parts of North Africa in case you didn’t know. It taste slightly bitter on its own but makes everything super creamy and delicious.
I am rambling again, let’s start with the recipe shall we:
In a bowl whisk together all the ingredients for the sauce and set aside. Meanwhile cook the Soba Noodles and prepare your veggies. Once they are all cooked and chopped up and mix them together in a bigger bowl. Now you have your two bowls and all you still need to do is mix them together until well combined.
You can sprinkle some sesame seeds on top for a nicer presentation and some more flavour, if you like. Other then that we are done for today’s recipe. Let me know if you give it a try and what you think!
Until Saturday, bye bye, au revoir, tschüss 🙂