If it’s a day that ends in “y,” you’ll want these Asian-Style Cold Tahini Noodles ready for slurping up with chopsticks (or eating with a fork, if you must)! The bowl of goodness is flavorful, filling, and fully plant-based. And it’s a delightful way to get some veggies!
Simply make the tangy tahini-based sauce up to three days in advance … or at recipe time, if you’re not a planner. You’ll basically toss the sauce with the noodles and veggies, and then garnish. Eat as is. Or if you want to punch up the plant protein, sprinkle on some organic edamame or peanuts or both. Happy slurping!
asian-style cold tahini soba noodles
Yield: 4 servings
Serving size: 1½ cups
- 8 ounces dry buckwheat soba noodles or noodles of choice
- 1 tablespoon toasted sesame oil
- 1 recipe asian-style tahini sauce (see below)
- 3 cups thinly sliced fresh veggies of choice, such as cucumber, carrots, and peppers
- 3 scallions, green and white parts, thinly sliced
- 1 tablespoon toasted sesame seeds
- ¼ cup packed fresh cilantro leaves with tender stems
- Prepare the noodles per package directions. Drain. Toss the noodles with ice cubes (or rinse with cold water) to cool. Drain again.
- Toss drained noodles with the sesame oil, then the sauce, and then the veggies and scallions.
- Arrange in a bowl, sprinkle with the sesame seeds and cilantro, and serve.
asian-style tahini sauce
Whisk* together the below ingredients. Use in asian-style cold tahini soba noodles recipe—or cover and chill for later use. Makes about ¾ cup sauce.
- ¼ cup tahini
- ¼ cup unsweetened applesauce
- 2½ tablespoons tamari (soy sauce)
- 2 tablespoons rice vinegar
- 2 teaspoons fresh lime juice
- 1½ teaspoons grated fresh gingerroot
- 1 large garlic clove, minced
- ¼ teaspoon dried crushed red pepper flakes
*Hint: The sauce has a little texture (which I like). However, you can puree in a blender if you prefer a creamier sauce.