Soba Picante de Tahini y Aguacate

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant spicy tahini and avocado soba dish is a wonderful example of balanced nutrition, combining complex carbohydrates with healthy fats and fresh vegetables. The earthy richness of the sesame paste pairs beautifully with salty red miso and a sharp hit of rice vinegar, creating a creamy dressing that clings perfectly to the buckwheat noodles. It is an ideal choice for a light lunch or a refreshing midweek dinner that feels indulgent yet remains incredibly nourishing.

Prepared in less than twenty minutes, this vegetarian noodle salad offers a delightful contrast of textures, from the crunch of jicama matchsticks to the buttery softness of ripe avocado. Soba noodles provide a satisfying, nutty base that is naturally high in fibre, making this a smart choice for those seeking a wholesome, plant-based meal. Serve it chilled or at room temperature for a simple, flavour-packed experience.

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.