Tahini Soba Noodles

Dinner in ten minutes flat, super tasty, simple and packed full of polyunsaturated fats that help your body absorb fat soluble vitamins.  It’s also a good non-dairy source of calcium.One of my staple dressing ingredients, this is a sure-fire way to make all your veggies taste utterly delicious!

Servings: 2
Prep Time - 5 minutes
Cooking Time - 5 minutes


80g / 5oz approx. dry weight buckwheat soba noodles, or noodles of choice
¼ medium cucumber, finely sliced
1 x 200g tin Organic Kitchen edamame beans, drained and rinsed well
60g tahini
45 – 60ml of water
1 tbsp rice wine vinegar
¼ tsp Just Natural Organic ground ginger
½ tbsp Bragg’s liquid aminos (or soy sauce or tamari)
½ tbsp sesame oil
½ tbsp Just Natural Organic black sesame seeds, to serve

How to Make it

  1. Put noodles on, cook them according to the instructions on the packet.  Most soba noodles only take about 5 minutes.
  2. Once cooked, drain and rinse in a little cool water.
  3. Whisk together dressing ingredients until smooth.  Add as much water as desired to reach desired consistency.  If you’re making the dressing/sauce in advance, it will thicken up in the fridge.
  4. Pour dressing over noodles (you can reserve a little for serving over the top if you like).
  5. Toss through the edamame beans and cucumber.  Serve topped with sesame seeds.  Chopsticks at the ready!