A creamy vegan noodle bowl with wilted collards and a homemade tahini sauce. Perfect for a light dinner or work lunch.
- 4 ounces soba noodles
- 1/2 medium red onion
- 1 large bell pepper or 5 to 6 small red peppers
- 1 bunch collards (roughly 1/2 pound)
- 2 tablespoons olive oil (divided)
- 1/4 teaspoon salt
- Sesame seeds (for serving)
- 3 tablespoons tahini
- 3 to 4 tablespoons lemon juice (roughly one lemon)
- 1 clove small garlic
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/3 cup noodle water
- Cook soba noodles according to package. Drain noodles but retain water for sauce.
- While noodles are cooking, peel and dice red onion. Dice red peppers. Rinse collards and remove stems. Slice collard leaves into thin ribbons, about 1/4-inch thick.
- Heat a large pot with a good lid on medium-low heat. Add 1 tablespoon olive oil. Add onions and stir to coat. Cover and let brown, about 5 minutes, stirring occasionally. When onions have browned, add 1 tablespoon of olive oil. Add collards and salt. Stir until the greens begin to wilt down, 3 to 4 minutes. Cover and let cook, about 5 minutes until collards are soft. Add in red peppers. Stir and then remove from heat.
- In a blender, combine tahini, lemon juice, garlic, olive oil, salt, and noodle water. Blend until smooth. Sauce should be a creamy consistency, but not runny.
- Combine sauce with the noodles and mix until well coated. Stir in vegetables and serve with a sprinkle of toasted sesame seeds.
Tips & Tricks: Covering the onions helps them brown more quickly. As long as the heat is low and even, they will continue to caramelize.
Younger collards will be more tender, and take less time to cook. Older collards may take 10 to 15 minutes to soften.
Looking to make this gluten-free? Make sure you find 100% buckwheat soba noodles. Most brands contain wheat.
Nutrition: See the information.
- Calories: 627
- Sugar: 4
- Sodium: 1080.7
- Fat: 40.4
- Carbohydrates: 60.1
- Fiber: 8
- Protein: 16.2
- Cholesterol: 0