Soba Noodles with Kale and Turmeric Tahini Sauce

This recipe is from Shape Magazine. There are always very good recipes in the magazine. My wife suggested I make this one. It was delicious! Serves 2.


  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 1/2 tablespoon water
  • 1 garlic clove, minced
  • 1/2 teaspoon ground turmeric
  • Sea salt
  • Freshly ground black pepper
  • 4-6 ounces soba noodles (I used Wide Lo Mein Noodles.)
  • 1/8 teaspoon sesame oil
  • 4 – 6 kale leaves, chopped (I used frozen.)
  • 3 red radishes, thinly sliced
  • 2 medium carrots, peeled into ribbons (using a regular vegetable peeler)
  • 1cup shelled edamame
  • 1/2 teaspoon sesame seeds


  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 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. Add 2-3 tablespoons of sauce, mix and top with sesame seeds.


  • Recipe by Jeanine Donofrio, author of The Love & Lemons Cookbook and blog, loveandlemons.

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