So, I give you something that’s so easy, it doesn’t need many words.
I’ve been sitting on this recipe for awhile, waiting for the right time to share. I keep seeing tahini recipes on my favorite blogs (like Kathryne’s Raw Kale Salad with Tahini Dressing or Jacqui’s Roasted Cauliflower, Chickpeas, and Sauteed Chard with Tahini Dressing) so I figured it was time to share.
I was planning on using miso in this but living in rural Illinois doesn’t always make finding certain ingredients easy. So instead, I kept is simple. I almost always have a jar of tahini in the refrigerator to make hummus so this meal comes together quickly and effortlessly.
A couple notes: Because the asparagus isn’t cooked, it adds a nice crunch to the dish; however, if you want the texture to fit with the noodles, you can always cook the asparagus with a little olive oil in a pan. Also, while I like heat, I find that the sesame taste is really quite lovely and often I don’t want to cover it up with heat.Print
- 4 oz Udon, Soba, or Brown Rice Noodles
- 8–10 stalks of Asparagus
- 2 tablespoons tahini
- 1 tablespoon honey
- 1 tablespoon tamari
- 1 tablespoon sesame seeds, toasted
- 1 squeeze of lime juice
- 1/8 teaspoon crushed chiles (optional)
- Prepare noodles according to package. When done, drain and set aside.
- Using a vegetable peeler, shave each stalk of asparagus to desired amount.
- To make dressing, whisk together tahini, honey, lime juice, tamari, crushed chiles (if using), and half the toasted sesame seeds*. Combine with warm noodles and shaved asparagus.
- To serve, sprinkle with remaining sesame seeds.
*To toast sesame seeds I usually place them in a skillet over medium low heat and cook until fragrant. Just be sure to watch and shake the skillet frequently so the seeds do not burn.