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spicy tahini soba avocado noodles


By: Candice Kumai


Tahini-Miso Dressing:

1/4 cup tahini paste

3 1/2 tablespoons organic red miso paste

1/4 cup plus 1 tablespoon rice vinegar

1 to 2 tablespoons sriracha sauce (depending on how hot you like it)

Noodle salad:

1 (8- to 9.5-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


    1. In a medium saucepan, cook the soba noodles in boiling water, as directed on your package.
    2. 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. (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.)
    4. Add your drained and cooled soba noodles to the dressing bowl and toss.
    5. Add the jicama and baby spinach; mix well. Top off the soba noodles with avocado slices and gomashio.
    6. To serve, twirl the noodles using tongs and place in individual serving bowls.

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