One of a few sesame noodle recipes on our site, this one we created with our friends at Banza is quickly becoming our fave! The nutty, creamy tahini sauce, balanced with punchy aromatics and tangy, salty soy keep you coming back for seconds (and thirds)! 

INGREDIENTS
1 box Banza Linguine
1/3 c Seed + Mill Organic Tahini tahini (our Garlic Tahini is great here too!)
3 tbsp soy sauce
2 tbsp brown sugar, (feel free to sub date syrup or honey)
1/2 tbsp mirin or rice wine vinegar
1 tbsp ginger, freshly grated
2 cloves garlic, minced
2-3 scallions, thinly sliced (both green and white parts)
3 cups broccoli, florets and stems roughly chopped
2 eggs
1 tbsp toasted sesame seeds
1 tbsp red chili, thinly sliced (you can sub red pepper flakes)
Small handful of cilantro leaves, stems removed

STEPS

1. Bring a large pot of water to a boil. In a large bowl, whisk together tahini, soy sauce, brown sugar, mirin, ginger, garlic and 3 tbsp water. The sauce should be slightly runny to coat the linguine, but feel free to add 1-2 tbsp more water if it’s too thick. Taste and season with salt and pepper as desired. 
2. Add Banza to pot with boiling water and season generously with salt. Cook according to package directions. Strain and then place in bowl with sauce. 
3. While pasta cooks, in a large non-stick skillet heat 2 tbsp neutral oil over medium-high heat. When oil is shimmering, add broccoli and cook until charred and tender, about 6 minutes. Once cooked, place in bowl with dressing, reserving pan for next step. 
4. Wipe out pan from broccoli, and return to medium-high heat with 1 tbsp olive oil. Add eggs and cook until desired doneness. 
5. Toss linguine and broccoli with sauce until coated. Top with fried eggs, and garnish with toasted sesame seeds, red chili and cilantro.

Serves 3-4