This simple tahini soba noodle recipe is packed with veggies and coated in a deliciously creamy tahini dressing. It’s vegan, gluten-free, and easy to put together.
- 8.81 ounces (250 grams) soba noodles
- 12 ounces (340 grams) frozen shelled edamame or oil-free marinated tofu
- 2 carrots sliced into ribbons or match sticks
- 1 cucumber, diced
- 1 red bell pepper, sliced thinly
- Cook the soba noodles according to the package’s directions, stirring occasionally. Once done, rinse the noodles under cold water and drain well.
- Cook the edamame according to the package instructions. When the edamame is done cooking, drain well and shell if needed.
- In a bowl, whisk together the tahini, tamari, lime juice, maple syrup, garlic powder, and a pinch of crushed red pepper. The sauce should not be too thick or thin, it should pour out of the bowl easily and with a little assistance from a spoon or spatula. If it’s too thick add a tablespoon of warm water at a time to thin it out.
- In a very large bowl, toss the noodles, edamame, veggies, and sauce together.
Stir the tahini before measuring.
Drain the noodles and edamame well to not introduce excess water into the tahini sauce.
If you need water and how much for the tahini sauce will depend on the consistency of your tahini, some brands are thicker than others. If it's thick and not pourable you may need warm water to thin the sauce out.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: main course
- Method: stovetop
- Cuisine: American
Keywords: tahini noodles, soba noodle salad, tahini noodle salad, tahini noodle sauce