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Spicy Tahini and Avocado Soba Recipe

Spicy Tahini and Avocado Soba
Source: epicurious

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Ingredients

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)

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
PREP TIME
15m
TOTAL TIME
15m
YIELD
4 servings

Instructions

  • 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.

Dinner

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A recipe from epicurious

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