Soba Noodles with Tangy Tahini Dressing

• 1 eight ounce package soba or udon noodles
• 1 cup water
• 8-12 oz chicken or firm tofu, diced into 1 inch pieces
• 2 tbsp. coconut oil or other high heat oil
• 4 tbsp. tahini (ground sesame seeds)
• 1/4 cup maple syrup
• Juice of 1 lemon
• ¼ cup shoyu (naturally fermented soy sauce)
• 1-2 dashes cayenne pepper
• 1½-2 inches ginger, peeled and chopped
• 1 garlic clove, peeled and diced
• 2/3 cup water
• 2 scallions, minced
• 1 sheet of nori, sliced thin

Drop soba noodles into boiling water and cook 7-10 minutes.  While noodles cook, sauté chicken or tofu 2-3 minutes on each or until lightly browned.  In a food processor combine tahini, maple syrup, lemon juice, shoyu, cayenne pepper, ginger and garlic.  Puree until smooth and creamy.  Slowly add water to the food processor and puree again until you reach your desired consistency.  Combine tahini sauce with soba noodles, chicken and scallions.  Garnish with shredded nori.  Yield: 4-6 servings.