Sweet Sesame Tahini Noodles

Ingredients

• 8 ounces soba noodles
• 1 bunch kale (about 8-10 large leaves), chopped
• ¼ cup chopped chives
• 1 black radish, thinly sliced*
• 1 scarlet turnip, thinly sliced*
• ½ cup microgreens, optional
• 2 tablespoons sesame seeds
• Lime slices, for serving
• Extra-virgin olive oil, for drizzling
• 3 tablespoons tamari
• 2 tablespoons sesame oil
• 2 tablespoons tahini
• 2 tablespoons fresh lime juice
• 1½ tablespoons Truvía Nectar
• 1 tablespoon almond butter
• 1 garlic clove, minced
• 1 tablespoon minced ginger
• 1 teaspoon chili-garlic paste, more as desired

Instructions

1. Make the sesame sauce by whisking together the tamari, sesame oil, tahini, lime juice, Truvía Nectar, almond butter, garlic, ginger and chile-garlic paste in a small bowl. It should be a drizzable consistency. If it’s too thick, add 1 to 2 tablespoons of water. Set aside.
2. Cook the soba noodles according to the package directions or until al dente. Drain and gently rinse under cold water. Toss with a drizzle of olive oil to keep them from clumping together. Set aside.
3. Heat a drizzle of olive oil in a medium skillet over medium heat. Add the kale and sauté until wilted, 1 to 2 minutes. Turn the heat off and stir in the chives. Add the soba noodles to the kale/chive mixture and toss. Drizzle with ¾ of the sesame sauce and toss again. Taste and add the remaining sauce as desired. Assemble four individual serving bowls with the soba/kale mixture, radish and turnip slices, microgreens, if using, and sesame seeds. Serve with lime slices and extra chile-garlic paste on the side.