Soba Noodles with Ginger Tahini Sauce, Black-Eyed Peas, & Sauerkraut

noodles with tahini, sauerkraut, black-eyed peas

When the cat’s away… the mouse will eat weird healthy shit like soba noodles with sauerkraut.  This recipe came about one night recently when Phil was already heading out to practice by the time I was leaving work.  I was hungry and tired and as I rode the train I tried to think of what easy thing I might have for my dinner.  I knew I had soba noodles and pasta at home, so when I got off at my stop I ran into the local, 24 hours produce market in hopes of getting some fresh herbs, too.  But after inspecting the different leaves of varying shades of pale green with brown edges, I decided to save my money.  Home I went, where I threw together this dinner (and the next few days’ lunches) with what I already had in my own kitchen.  Then I painted my nails and watched Girls.  I’m joking.  That was the next day.

1 cup cooked black-eyed peas/1 14oz can, drained and rinsed
1 (8.8. oz) packaged soba noodles (I like this kind)
¼ cup tahini
1 tbsp tamari
1 tbsp rice wine vinegar, plus a tiny bit more
1 tsp toasted sesame oil
3 tbsp warm water
chunk of ginger, about 1-1½”, peeled and minced
heaped ½ cup sauerkraut, drained
hemp seeds
salt and pepper
sriracha for serving, optional

  • Toss black-eyed peas with a splash of rice wine vinegar and season with salt and pepper. Set aside.
  • Cook noodles in lightly salted water according to package directions. Drain and rinse with cold water.
  • While noodles are cooking, make the sauce. In a small bowl whisk together the tahini, tamari, rice wine vinegar, toasted sesame oil, warm water, and ginger.
  • Toss noodles with tahini sauce, black-eyed peas, and sauerkraut. Taste for seasonings, and serve topped with hemp seeds with sriracha on the side if desired.

Yield: About 4 servings

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