Tahini Miso and Cucumber Soba Noodles
Cool and refreshing tahini miso and cucumber soba noodles with chickpeas - perfect for a light summer meal!
Yield: 4 servings
  • 8 oz soba noodles
  • 4 small seedless cucumbers
  • 1¾ cups chickpeas
  • 1 bunch scallions, chopped
  • ⅓ cup tahini
  • 2 tbsp rice vinegar
  • 1 tbsp minced fresh ginger
  • 1 tbsp red miso
  • 2 tsp soy sauce
  • pinch of red pepper flakes
  • ⅓ to ½ cup water
  • 2 tbsp black sesame seeds
  • sea salt, to taste
  1. Bring a large pot of salted water to a boil. Cook the soba noodles until al dente, according to package directions. Rinse with cold water, drain, and set aside.
  2. Using a julienne peeler or a sharp knife, slice the cucumbers into skinny strips. Toss the soba noodles with the cucumber slices, chickpeas, and scallions.
  3. In a small bowl, whisk together the tahini, rice vinegar, ginger, miso, soy sauce, and red pepper flakes. Whisk in the water to desired consistency. Season to taste with salt.
  4. Toss the noodle mixture with the tahini miso dressing and sesame seeds. Serve cold or at room temperature.
Very slightly adapted from Cookie + Kate
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/05/tahini-miso-and-cucumber-soba-noodles.html