Spicy Tahini and Avocado Soba Recipe

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Spicy Tahini and Avocado Soba Recipe

Photo by Candice Kumai

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.

4 servings


  1. Tahini-Miso Dressing:
    • 1/4 cup tahini paste
    • 3 1/2 tablespoons organic red miso paste
    • 1/4 cup plus 1 tablespoon rice vinegar
    • 1 to 2 tablespoons sriracha sauce (depending on how hot you like it)
  2. Noodle salad:
    • 1 (8- to 9.5-ounce) pack dried soba noodles
    • 1 cup thin jicama matchsticks
    • 2 cups baby spinach
    • 1 avocado, pitted, peeled, and sliced
    • 2 tablespoons gomashio, plus more as needed


    1. In a medium saucepan, cook the soba noodles in boiling water, as directed on your package.
    2. Make the dressing: Put the tahini paste, miso paste, rice vinegar, and sriracha in a large bowl. Whisk well.
    3. 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.)
    4. Add your drained and cooled soba noodles to the dressing bowl and toss.
    5. Add the jicama and baby spinach; mix well. Top off the soba noodles with avocado slices and gomashio.
    6. To serve, twirl the noodles using tongs and place in individual serving bowls.

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    By | 2018-06-07T18:43:00+00:00 June 7th, 2018|Featured, Recipes Menus|0 Comments

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