Creamy Tahini Soba Noodles
I try and meal prep every Sunday to make breakfasts and lunches for the week. Somehow, lunch always ends up being a big salad with either chicken and salmon and quite frankly, it’s starting to get a little boring. To replace my lettuce and protein filled-lunch, I tried to come up with a new idea that I could make in big batches and that would keep well for a week. This lead me to come up with this healthy take on pasta salad – my Creamy Tahini Soba Noodles.
Soba noodles are Japanese noodles made from buckwheat and are a great alternative to white pasta. They are a complex carb meaning they release energy much slower than white carbs, allowing your body to feel full for longer. They are also super inexpensive and easy to make, taking just 3 minutes to cook in boiling water.
Soba noodles are traditionally served with Asian flavours so I made a sauce using delicious and healthy ingredients like miso and ginger. I can’t wait to enjoy this dish all week long!
- 1 package soba noodles
- 1 red pepper
- 1 English cucumber
- 1 bunch of scallions
- 3 tbsp sesame seeds
- 1/3 cup tahini
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp freshly grated ginger
- 1 tbsp white miso paste
- 2 tsps sesame oil
- 2 tbsp water
- Cook noodles according to package directions. While noodles are cooking, thinly slice the red pepper and cucumber and roughly chop the scallions. Once noodles are cooked, rinse under cold water. Combine tahini, tamari, rice vinegar, ginger, miso paste and sesame oil with 2 tbsp of water and whisk together. Toss the noodles and vegetables with the sauce. Sprinkle with sesame seeds and serve.