Soba with Sesame Tahini Sauce
[Recipe adapted from Eat Live Run|http://www.eatliverun.com/quick-sesame-soba-noodles/]
Servings: 4 servings or 6-8 side servings
Ingredients
- - FOR THE SAUCE:
- - 1/3 cup hot water
- - 2 tbsp sugar
- - 1/4 cup tahini
- - 2 tbsp grapeseed oil
- - 1/2 tsp dried red pepper flakes
- - 2 tbsp rice vinegar
- - 1/4 cup soy sauce I used Golden Mountain brand
- - 1 cube 1 in x 1 in of ginger, grated
- - TO ASSEMBLE THE NOODLE SALAD
- - 4 servings of soba noodles* I estimated about 3/4 inch diameter circle per serving
- - at least 1/2 cup of the tahini sauce above I used all, but there was excess sauce at the bottom of the bowl. However, the sauce gets soaked up when you let the noodles chill in the fridge and it becomes suuuuuper delicious
- - 2 sprigs green onions chopped
- - 1 cup edamame beans frozen then boiled. I didn't have a full cup worth, so I added some sweet peas as well
- - 1/2 of one cucumber julienned into long noodles
- - avocado sliced
Instructions
- Dissolve the sugar and water together (either in a microwave or over the stove). Once dissolved, whisk in tahini, grapeseed oil, red pepper flakes, rice vinegar, soy sauce and grated ginger until smooth, and thick. You make want to add more water if you want the sauce to be thinner.
- Cook the soba noodles according to the package. Drain and rinse noodles under cold water. Transfer to a large mixing bowl.
- Add the tahini sauce, cucumber noodles, green onions, and edamame beans and mix well until coated in the sauce.
- Serve with avocado slices. Best served chilled, but it's good hot as well.
- Store in an airtight container in the fridge. Keeps well for 2-3 days, but I wouldn't recommend letting it sit in the fridge much longer.
Notes
*If you want to make this dish gluten-free, make sure that you use 100% buckwheat soba noodles (check the package for gluten-free because it may also be prepared in a facility that handles wheat or products with gluten)