SEAWEED SALAD SOBA NOODLES

TAHINI SAUCE INGREDIENTS:

• ¼ cup + 1 Tbsp tahini
• 1 medium garlic clove
• 1 Tbsp yellow miso
• 1 Tbsp honey (sub sweetener of choice for vegan)
• 1 Tbsp orange juice
• 1 tsp lime juice
• 1 tsp rice wine vinegar
• 1 tsp tamari
• 2 Tbsp neutral oil (canola, vegetable, avocado, grape seed, sunflower)
• ½ tsp sesame oil
• Season with salt and white pepper

NOODLE SALAD INGREDIENTS:

• 4 oz dried buckwheat noodles, cooked and then chilled
• ¼ cup Atlantic Sea Farms seaweed salad
• ¼ cup Wood Ear mushrooms rehydrated and chilled
• 2 Tbsp finely julienned carrots
• 2 Tbsp finely julienned daikon or 2 thinly sliced red radish
• ¼ cup thinly sliced red cabbage
• 1-3 thinly sliced fresh thai chili (optional)
• 2 Tbsp. julienned bell pepper
• 2 scallion greens sliced on a bias
• 2 Tbsp – ¼ cup loose fresh cilantro
• Orange zest of 1/2 orange
• 1 Tbsp toasted sesame seeds

STEPS:

1. Cook soba noodles in heavily salted water until al dente and chill until ready to use.
2. Make Tahini Sauce by blending all ingredients in a food processor until smooth, adding chilled water by the teaspoon to food processor as it blends to thin the sauce out to desired thickness. Chill sauce until ready to use.
3. Rehydrate Wood Ear mushrooms by soaking until pliable (1-2 hrs) and boil for 15 minutes to sanitize, then drain. Slice thinly into matchsticks and chill until ready to use.
4. Chop remaining vegetables and combine ingredients in mixing bowl and dress with desired amount of tahini sauce.
5. Garnish with fresh cilantro, orange zest, and toasted sesame seeds.