Tahini Teriyaki Broccoli & Buckwheat Noodles
I love sneaking my favorite Mediterranean ingredients into unlikely dishes, which is exactly what I did when creating this noodle dish. The addition of tahini to some classic teriyaki sauce ingredients yields a creamy, savory sauce. The layers of nutty flavors of this sauce come from the sesame in the tahini, sesame oil, and toasted sesame seeds.
This is an easy go to, no matter what vegetables or proteins you have in the refrigerator. Feel free to sub the broccoli and red peppers with your favorites, or add a little protein.
Typically, teriyaki sauce contains added sugar and cornstarch. Instead of sugar, this recipes uses raw honey. We also skip the cornstarch and instead get our thickness from the tahini. Let’s talk about how these ingredients benefit our bodies.
Honey is a fascinating food with an arsenal of health benefits backed by both experience science. It is both an ancient remedy and a modern topic of research. It has shown incredible potential for accelerating wound healing, even for deep surgical wounds with infections. This is due to its antibacterial activity, which when consumed, also actively works to repair inflammation in the gut (R).
Sesame seeds have been studied extensively for their ability to mitigate oxidative stress. This gives it great antioxidant potential. Our dish features a trifecta of sesame; sesame oil, ground sesame in the tahini, and toasted sesame seeds (R).
Broccoli sometimes feels like the poster child for healthy eating. It’s no wonder when you look at the studies that have been conducted about broccoli and other cruciferous vegetables. They have been found to have antioxidant and anticancer properties. These properties come from the unique phytochemical and nutrient composition of broccoli. Broccoli is a great source of vitamin E, C, and K and also abundant in iron, zinc, and selenium (R).
1 Tbsp sesame seeds
1 Tbsp ginger, minced
1 clove garlic, minced
2 cups broccoli florets
1 cup red bell pepper, sliced
½ cup vegetable broth
2 Tbsp raw honey
3 Tbsp tahini
¼ cup coconut aminos
4 oz buckwheat noodles
2 Tbsp green onion, chopped
In a large pot, bring water to a boil for buckwheat noodles.
In a sauté pan, heat sesame seeds over medium-low for 3-4 minutes, until toasted. Remove and set aside.
In the same pan, heat sesame oil over medium heat.
Add broccoli and bell pepper. Sauté 3-4 minutes.
Add noodles to boiling water and cook 4-5 minutes, or according to package directions. Drain and rinse with cold water.
Add garlic and ginger to broccoli. Cook 1-2 minutes.
In a bowl, whisk together vegetable broth, honey, tahini, and coconut aminos until combined.
Add sauce to broccoli and bring to a boil. Reduce heat and simmer 4-5 minutes, until broccoli is just tender.
Add noodles to broccoli and toss to coat.
Serve noodles topped with sesame seeds and green onions.