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Japanese inspired Soba Noodles with edamame, carrot and cucumber - tossed in a delicious Miso Tahini Dressing. Vegan and Gluten Free. #vegan #japanese #asian #soba #healthy #foodporn #tahini #ginger #noodles

Miso Tahini Soba Noodles

Crazy Vegan Kitchen
Japanese inspired Soba Noodles with edamame, carrot and cucumber - tossed in a delicious Miso Tahini Dressing. Vegan and Gluten Free.
5 from 1 vote
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Main
Servings 2

Ingredients
  

  • 6 oz 100% Buckwheat Soba Noodles
  • 1 small Carrot julienned
  • 1/2 a Cucumber julienned
  • 1/2 cup shelled Edamame
  • 1 tablespoon Black Sesame Seeds
  • 2 Spring Onions chopped
  • Miso Tahini Dressing:
  • 1 teaspoon freshly grated Ginger
  • 1 1/2 teaspoons Sesame Oil
  • 1/4 cup Hulled Tahini
  • 1 tablespoon + 1 teaspoon Shiro Miso White Miso
  • 1/2 teaspoon Japanese Red Pepper Flakes
  • 1 tablespoon Mirin
  • 1 teaspoon Maple Syrup
  • 1/4 teaspoon Salt
  • 1/2 cup + 1 tablespoon warm Water

Instructions
 

  • Bring a pot of water to a boil. Cook Soba Noodles until tender. This will take about 4 minutes, don't overcook it!
  • Once cooked, drain into a colander and rinse through with cold water. Transfer noodles to a large bowl filled with ice water whilst you prepare the dressing. This ensures that the strands don't clump up together.
  • Prepare dressing by combining all ingredients in a bowl and whisking till smooth.
  • Thoroughly drain Soba Noodles from ice water and toss into a large mixing bowl, along with julienned Carrot, julienned Cucumber, chopped Spring Onions and Black Sesame seeds. Dress noodles with prepared Miso Tahini Dressing and toss to combine. Enjoy!

Notes

Leftovers can be kept in the refrigerator and enjoyed cold or at room temperature.
Try using Green Tea Soba Noodles (Cha Soba) for a tasty variation of this recipe.
Tried this recipe?Let us know how it was!