Soba with Sesame Tahini Sauce
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Servings
4 servings or 6-8 side servings
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Cuisine
Asian, Vegan, gluten-free
Soba with Sesame Tahini Sauce
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[Recipe adapted from Eat Live Run|http://www.eatliverun.com/quick-sesame-soba-noodles/]
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Ingredients
- - FOR THE SAUCE:
- water 1/3 cup hot
- granulated sugar 2 tbsp
- tahini 1/4 cup
- grapeseed oil 2 tbsp
- dried red pepper flakes 1/2 tsp
- rice vinegar 2 tbsp
- soy sauce I used Golden Mountain brand, 1/4 cup
- - 1 cube 1 in x 1 in of ginger, grated
- - TO ASSEMBLE THE NOODLE SALAD
- soba noodles I estimated about 3/4 inch diameter circle per serving, 4 servings
- tahini sauce 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, at least 1/2 cup, from above recipe
- green onion chopped, 2 sprigs
- edamame frozen then boiled. I didn't have a full cup worth, so I added some sweet peas as well, 1 cup
- cucumber julienned into long noodles, half of one
- 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)
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