Purple Cabbage Noodles with Tahini Sauce
Ingredients:
- 8 oz (250g) noodles of choice (see notes)
- ½ head purple cabbage very thinly sliced
- ½ cup (60g) chopped walnuts
- 2 tbsp sesame seeds
- 2 tbsp olive oil
- 1½ tbsp (20g) butter regular or vegan
- ½ tsp salt
- Pinch of freshly ground black pepper
- 3-4 scallions chopped
- ½ cup water
For the tahini sauce:
- ¼ cup raw tahini
- 1 tbsp finely grated ginger (about a 1.5-inch piece)
- 1 garlic clove crushed
- 3 tbsp soy sauce
- 2 tbsp lemon juice
- 1 tbsp sesame oil
- 1 tbsp silan (date syrup) see notes for substitutes
- Cold water as needed
Instructions:
- In a wide pan, heat the olive oil and butter. Add the sliced cabbage, salt, and pepper. Stir and cook over medium heat for 10 minutes, stirring every few minutes. Watch that the cabbage doesn't char too much, lower the heat if needed.
- Add the chopped walnuts and sesame seeds to the pan. Keep cooking for another 20 minutes, stirring occasionally (about 30 minutes total). The cabbage will lose a lot of its volume and turn soft.
- Meanwhile, make the tahini sauce: combine the tahini, ginger, garlic, lemon juice, sesame oil, and silan in a small bowl. Mix until smooth. The sauce should be the consistency of thin tahini. If it's too thick, add a little cold water. Set aside until the cabbage is done.
- Cook your noodles according to the package instructions, timing them to finish around the same time as the cabbage.
- Lower the heat under the cabbage, then add the tahini sauce and ½ cup water. Mix well. Add the cooked noodles and chopped scallions, and gently toss until everything is well coated. Serve immediately.
Notes:
- This recipe was made with soba noodles (Japanese buckwheat noodles), but any noodle you like works well here.
- Silan can be swapped for maple syrup or honey, though the flavor will be slightly different.
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