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Spicy Tahini and Avocado Soba Recipe
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.
A recipe from epicurious
2018-06-14
https://www.flyers-on-line.com/data/recipes/2645/spicy-tahini-and-avocado-soba.jpg
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