With a mix of cooked and raw vegetables, this dish has a pleasing range of textures—from the smooth comfort of the noodles and squash to the crunch of the carrots and water chestnuts. Use peanut butter or almond butter if you don't have tahini around, and amp up the spice factor (or top with a squirt of sriracha) if you'd like. I made a big batch of this so we could have it for both dinner, and lunch the next day.

Vegan Sesame Buckwheat Noodles with Veggies

Serves 4-6, depending on serving sizes

1 T coconut or canola oil
1 onion, chopped
2 cloves of garlic, minced
1 c winter squash, peeled and chopped
1 c broccoli
1 can water chestnuts
1 can bamboo shoots
3 carrots, sliced thinly on a mandoline
1/2 cucumber, sliced thinly
1 package buckwheat soba noodles*

1. Set a large pot of water to boil.
2. Warm the oil over medium heat, then add the onion and garlic, and let cook until the onion starts to get translucent.
3. Add the squash and the broccoli, and let cook until just tender. Stir in the water chestnuts and bamboo shoots.
4. Add the carrots and cucumbers to a large mixing bowl. Add the cooked veggies.
5. Cook the noodles until just al dente (I go a minute less than it says on the package), rinse in a colander with cool water, then add a few drops of toasted sesame oil to ensure they don't stick together). Add the noodles to the veggie bowl.

6. Meanwhile, make the sauce:

Sesame Sauce
Adapted from the Peanut Sauce recipe from the Real Food Daily cookbook

2/3 c tahini
1/3 c brown rice vinegar
1/4 c maple syrup
3 tbs water
2 tbsp tamari
1 tbsp minced ginger
2 cloves garlic
1 1/2 tsp toasted sesame oil
1/4 tsp crushed red pepper flakes
1 cup lightly packed fresh cilantro leaves

7. Blend the tahini, vinegar, maple syrup, water, tamari, ginger, garlic sesame oil, and crushed red pepper in a food processor until smooth and creamy. Add the cilantro and blend just until it's finely chopped. The dressing will keep for 2 days, covered and refrigerated.
8. Add the sauce to the noodles and veggies and mix gently. Top with additional red pepper flakes and sesame seeds, if desired. Serve slightly warm or at room temperature.

*If you are eating gluten-free, make sure you get 100% buckwheat noodles. If it doesn't explicitly say that on the package, it's likely that it's a combo of buckwheat and wheat flour.

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