Avocado, Tahini & Soba Noodle Salad Recipe
Prep Time:
5 minutes
Cook Time:
10 minutes
Servings:
4 servings
Ingredients
  • ¼ cup tahini paste
  • 3½ tablespoons organic red miso paste
  • ¼ cup, plus 1 tablespoon, rice vinegar
  • 1 to 2 tablespoons Sriracha
  • One 8-to-9½-ounce pack dried soba noodles
  • 1 cup thin jicama matchsticks
  • 2 cups baby spinach
  • 1 avocado—pitted, peeled and sliced
  • 2 tablespoons gomashio, plus more as needed
Directions
  1. In a medium saucepan, cook the soba noodles in boiling water, as directed on the package.
  2. Meanwhile, make the dressing: Put the tahini paste, miso paste, rice vinegar and Sriracha in a large bowl. Whisk well.
  3. Drain the cooked noodles and rinse under cold running water; set aside in the colander. To keep your noodles from clumping together, rub them together when rinsing to wash away excess starch. This will also make sure they maintain a perfect texture.
  4. Add the drained and cooled soba noodles to the dressing bowl and toss. Add the jicama and baby spinach; mix well.
  5. Top the noodles with avocado slices and gomashio. To serve, twirl the noodles using tongs and place in individual serving bowls.