Soba + tahini + avocado? Enough said. This full- meal noodle salad is one of my favorite ways to fill up on good carbs, healthy fats, and plenty of nutrient-rich greens.
Recipe information
Yield
4 servings
Ingredients
Tahini-Miso Dressing:
Noodle salad:
Preparation
Step 1
In a medium saucepan, cook the soba noodles in boiling water, as directed on your package.
Step 2
Make the dressing: Put the tahini paste, miso paste, rice vinegar, and sriracha in a large bowl. Whisk well.
Step 3
Drain the cooked noodles and rinse under cold running water; set aside in the colander. (Quick tip: To keep your noodles from clumping together, rub the noodles together when rinsing under cold running water to wash away excess starch. This will also make sure your noodles maintain a perfect texture.)
Step 4
Add your drained and cooled soba noodles to the dressing bowl and toss.
Step 5
Add the jicama and baby spinach; mix well. Top off the soba noodles with avocado slices and gomashio.
Step 6
To serve, twirl the noodles using tongs and place in individual serving bowls.
Recipe notes
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