Spicy tahini and avocado soba: a delicious vegan delight

Ingredients for Spicy tahini and avocado soba

• 60 g tahini paste

• 50 g organic red miso paste

• 75 ml rice vinegar

• 15–30 ml sriracha sauce (depending on how hot you like it)

• 225–270 g dried soba noodles

• 120 g thin jicama matchsticks

• 60 g baby spinach

• 1 avocado, pitted, peeled, sliced

• 30 ml gomashio

• plus more as needed

How to make Spicy tahini and avocado soba

1. Bring a medium saucepan of water to the boil and cook the soba noodles according to the package instructions.  

2. While the noodles are cooking, prepare the dressing: In a large bowl, combine the tahini paste, miso paste, rice vinegar, and sriracha. Whisk until smooth.  

3. Once the noodles are cooked, drain them and rinse under cold running water to stop the cooking process. Set aside in the colander. (Quick tip: To prevent the noodles from clumping together, rub them gently while rinsing to wash away excess starch, ensuring they maintain a perfect texture.)  

4. Add the drained and cooled soba noodles to the bowl with the dressing and toss to coat evenly.  

5. Stir in the jicama and baby spinach until well combined.  

6. Top the soba noodles with slices of avocado and a sprinkle of gomashio.  

7. To serve, twirl the noodles using tongs and place them into 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.