This is a healthy and simple dinner to make any night of the week. The tahini with the gochujang makes for a creamy sauce that you will thoroughly enjoy. You can also add other vegetables to the dish if you prefer.

 

Yield 2 servings

 

8 oz. buckwheat soba noodles

¼ cup gochujang

3 Tbsp tamari

2 tbsp coconut sugar

2 Tbsp tahini

2 tsp sesame oil

2 Tbsp water 

2 Tbsp olive oil

2 cups chopped broccoli

4 cloves garlic, minced

1 cup sliced shiitake mushrooms 

1 cup basil, roughly chopped for garnish

Black sesame seeds for garnish

 

Cook noodles per the package direction. Drain under cool water and set aside.

 

For the sauce, whisk the gochujang, tamari, sugar, tahini, sesame oil, and water together in a small bowl and set aside.

 

Heat the olive oil in a large non-stick skillet to medium heat. Add the broccoli, garlic, and shiitakes and toss to cook through. Careful not to burn the garlic. Next, add in the sauce and stir until slightly thickened. Lastly, add the noodles and gently toss until incorporated. 

 

Divide the noodles and vegetables between two bowls and garnish with basil and sesame seeds. 

 

Just Salt It, and enjoy!