Tahini Soba Noodles

This dish was a lunch staple during my corporate days. It was a great balanced meal that was so quick and simple to make, which was important back then, when I’d come back after 45 minutes of commuting home, and all I wanted to do was pet my dog, wolf down dinner and sleep.

Tahini, being a Mediterranean / Middle Eastern condiment, goes superbly well as a sauce for noodles, and even on rice! You can replace the soba with spaghetti, and if you are making this on a budget, you can replace the tahini with peanut butter (if it is sweetened , you can hold back on the agave nectar).

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May 9, 2017

Servings: 2

Prep: 10 min

Cook: 10 min

Total: 20 min

Difficulty: Easy

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Wholesome food has never been so easy with this creamy dish that combines the Middle Eastern staple of Tahini with Japanese buckwheat noodles.

By: Davina Da Vegan

Ingredients

2 tbsp tahini
2 tbsp agave nectar
1 tbsp fresh young ginger, cut and pounded
2 1/2 tbsp soy sauce
2 tbsp rice vinegar
1 packet soba noodles
1 cup frozen edamame
1/2 purple cabbage
1 tbsp wakame seaweed

Directions

Step 1 Blanch edamame for 2-3 minutes and remove.
Step 2 In the same body of boiling water, cook soba noodles according to instructions on packet.
Step 3 In the meantime, mix together tahini, agave, soy sauce and vinegar.
Step 4 Once noodles are cooked, strain and ‘wash’ in cold water for 30 seconds.
Step 5 Use same boiling water to re-hydrate wakame seaweed. Strain seaweed after 3 minutes or after it has fully expanded.
Step 6 Mix noodles with sauce and seaweed. Pop edamame beans into mixture also.
Step 7 Grate purple cabbage for garnishing.
Step 8 Serve immediately.