Spicy Tahini and Avocado Soba

summer japanese noodle dinner vegetarian vegan wheat/gluten-free sesame avocado jícama spinach asian

Candice Kumai

4 servings

Source

Ingredients

¼ cup tahini paste

3½ tablespoons organic red miso paste

¼ cup plus 1 tablespoon rice vinegar

1 to 2 tablespoons sriracha sauce (depending on how hot you like it)

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

Method

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.