Tahini Soba Noodles
A quick, nutritious meal with soba noodles, edamame, and a zesty tahini sauce.
Prep Time
10 minutes
COOK Time
10 minutes
TOTAL Time
20 minutes
Tahini Soba Noodles
These vibrant Gut Loving Soba Noodles are packed with fresh, gut-boosting ingredients to nourish your body. Perfect for a quick and nutritious meal, they support digestion and provide a delicious way to get your daily plant diversity.
Ingredients (Serves 4)
- 1 tablespoon sesame oil
- 1 box soba noodles
- 1 cup spinach, chopped
- ¼ cup frozen edamame
- ¼ cup carrots, chopped
- ¼ cup purple cabbage, sliced
- 5-6 baby corns, sliced in half lengthwise
- ½ bell pepper, sliced lengthwise
- 1 firm tofu, cubed
- 2 baby cucumbers, chopped
- 2 celery stalks, chopped
- 1 cup bok choy, chopped
- The following spices: 1 teaspoon smoked paprika, ¼ teaspoon asafoetida powder,
- 1 tablespoon ginger, grated
- ¼ cup water
- Salt and pepper to taste
- ¼ cup low-sodium soy sauce
- ¼ cup lemon juice
- ¼ cup tahini
- ½ cup parsley, chopped for garnish
Directions
- Cook the soba noodles according to the package directions, stirring occasionally. Ensure the soba noodles are 100% buckwheat with no wheat flour. Once done, rinse the noodles under cold water and drain well.
- Cook the edamame according to the package instructions. Drain well and shell if needed.
- In a medium-hot saucepan, heat the sesame oil. Add the grated ginger, asafoetida, paprika, celery, bok choy, carrots, and ¼ cup water. Stir and cover, letting it cook for 3-5 minutes until the vegetables begin to soften.
- Add the purple cabbage, baby corn, bell peppers, and cooked edamame to the pan. Stir well to combine.
- Pour in the tahini, soy sauce, and lemon juice. Stir until everything is well mixed.
- Add the cubed tofu and chopped spinach. Cover and let it cook for another 3-5 minutes until the spinach is wilted.
- Stir in the cooked soba noodles, ensuring everything is evenly coated with the sauce.
- Top with chopped parsley and cucumbers. Season with salt and pepper to taste. Enjoy!