The turmeric-tahini sauce is liquid gold! It’s bright and lemony and adds a pop of flavor, making any dish feel special. Any chance you can get to add turmeric to your diet, do it! The active compounds in turmeric -- curcumin -- has amazing health benefits.
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
½ tablespoon tahini
½ tablespoon water
½ garlic clove, minced
¼ teaspoon ground turmeric
Freshly ground black pepper
2 ounces soba noodles
1/8 teaspoon sesame oil
4 to 6 kale leaves, chopped
2 red radishes, thinly sliced
½ medium carrot, peeled into ribbons (using a regular vegetable peeler)
3 ounces shelled edamame
½ teaspoon sesame seeds
¼ cup microgreens
Tamari, for serving
1| In a small bowl, mix together the olive oil, lemon juice, tahini, water, garlic, turmeric, and a generous pinch each of salt and pepper. Set aside.
2| Bring a medium pot of water to a boil. Cook the soba noodles until al dente, following package directions. Drain and rinse under cold water, separating noodles with your hands. In a bowl, toss noodles with sesame oil; set aside.
3| Fill the same pot with an inch or two of water and place a steamer basket inside. Bring to a boil, then add the kale and a pinch of salt. Cover, reduce the heat to low, and steam until tender but still bright green, about 5 minutes.
4| Top noodles with kale, radishes, carrot ribbons, and edamame. Drizzle with 1 tablespoon sauce and top with sesame seeds and microgreens. Serve with remaining sauce and tamari.
Nutrition facts per serving: 523 calories, 24 g fat (3.3 g saturated), 63 g carbs, 23 g protein, 11 g fiber, 954 mg sodium
Recipe courtesy of Shape magazine
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