Spicy Tahini and Avocado Soba

Ingredients for Spicy Tahini and Avocado Soba

• 60ml tahini paste

• 50ml organic red miso paste

• 60ml plus 1 tablespoon rice vinegar

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

• 1 (8- to 275g ) 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

How to make Spicy Tahini and Avocado Soba

In a medium saucepan, cook the soba noodles in boiling water, as directed on your package.

Make the dressing: Put the tahini paste, miso paste, rice vinegar, and sriracha in a large bowl. Whisk well.

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.)

Add your drained and cooled soba noodles to the dressing bowl and toss.

Add the jicama and baby spinach; mix well. Top off the soba noodles with avocado slices and gomashio.

To serve, twirl the noodles using tongs and place in individual serving bowls.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.