Cool and refreshing tahini miso and cucumber soba noodles with chickpeas - perfect for a light summer meal!
Yield: 4 servings
Ingredients
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
Instructions
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.
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.
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.
Toss the noodle mixture with the tahini miso dressing and sesame seeds. Serve cold or at room temperature.