Chinese Food

Vegan Sesame and Dino Kale Yuba Noodles

Inspired By: Veganuary

INGREDIENTS

  • 1/2 pack of Hodo Yuba sheets
  • 1/2 bunch of lacinato kale
  • 1/3 cup tahini
  • 1/3 cup rice vinegar
  • 3 T gluten-free tamari
  • 1 t sesame oil
  • 1 t sugar
  • 1/3 T salt
  • 5g ginger
  • 3 cloves garlic
  • Optional to garnish: julienned cucumbers, toasted sesame seeds, chopped parseley and/or cilantro, red chili flakes

DIRECTIONS

  • Chop yuba to desired width, – you can use a 1/2″ wide noodles. Toss cut yuba into a large mixing bowl and pull apart to separate.
  • Rinse the kale and strip the main vein out, reserve to snack on, stir-fry or pickle! Cut similarly to the yuba noodles in width (hint: cut lengthwise to get longer rather than shorter strips.) Toss chopped kale in with the yuba and set aside.
  • Make the sesame sauce: Peel ginger and grate, conserving the liquid as well. Peel and mince the garlic, add all other ingredients and puree together.
  • Add sauce to yuba and kale and mix well! Garnish as you like. As a side dish, serves 4-6 and as a main, 2-3.
  • Sesame sauce can be prepared up to a few days in advance. The salad can be prepared a day in advance – yuba and kale both hold up very well, and the kale actually softens up a bit with time!

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