SPICY TAHINI AND AVOCADO SOBA
Soba + tahini + avocado? Enough said. This full- meal noodle salad is one of my favorite ways to fill up on good carbs, healthy fats, and plenty of nutrient-rich greens.
Provided by Candice Kumai
Categories Summer Noodle Dinner Vegetarian Vegan Wheat/Gluten-Free Sesame Avocado Jícama Spinach
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, cook the soba noodles in boiling water, as directed on your package.
- Make the dressing: Put the tahini paste, miso paste, rice vinegar, and sriracha in a large bowl. Whisk well.
- Drain the cooked noodles and rinse under cold running water; set aside in the colander. (Quick tip: To keep your noodles from clumping together, rub the noodles together when rinsing under cold running water to wash away excess starch. This will also make sure your noodles maintain a perfect texture.)
- Add your drained and cooled soba noodles to the dressing bowl and toss.
- Add the jicama and baby spinach; mix well. Top off the soba noodles with avocado slices and gomashio.
- To serve, twirl the noodles using tongs and place in individual serving bowls.
SPICY COLD SOBA NOODLES
These cold soba noodles are my son's favorite snack! You can adjust the amount of heat by increasing or omitting the chili oil. A great side dish or add tofu, chicken, or shrimp for a complete meal.
Provided by NutritionJunkie
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Bring soy sauce to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes. Remove soy sauce from the heat and stir in molasses.
- Whisk sesame oil, tahini, balsamic vinegar, and chili oil together in a medium mixing bowl. Slowly whisk in soy sauce mixture. Stir in 1/2 of the scallions.
- Bring a large pot of lightly salted water to a boil. Add soba noodles and cook, stirring occasionally, until tender yet firm to the bite, about 3 minutes. Immediately drain and rinse thoroughly in cold water.
- Combine noodles and sauce. Sprinkle remaining scallions and sesame seeds over top and refrigerate until cold, at least 30 minutes.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 53.3 g, Fat 25.4 g, Fiber 1.9 g, Protein 12.4 g, SaturatedFat 3.6 g, Sodium 1675.1 mg, Sugar 5 g
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