Spicy Tahini & Avocado Soba

Candice Kumai has mastered the art of cold noodle salads
36 Ratings
50% would make again
Avocado, Tahini & Soba Noodle Salad Recipe
Photo: Candice Kumai

Candice Kumai has been called the "golden girl of wellness," so it's safe to call this recipe the golden girl of cold noodle salads. It comes from her latest cookbook, Kintsugi Wellness, in which Kumai shares Japanese-inspired recipes along with overall tips for a health-oriented life. Creamy avocado and tahini are balanced by refreshing bites of jicama and spinach, with a dressing that can be as spicy as you choose—just adjust the Sriracha to taste.

For more summer lunch inspiration, try these pasta salad shake-ups and soba with shrimp and mango.

Spicy Tahini & Avocado Soba

Recipe adapted from 'Kintsugi Wellness,' by Candice Kumai

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


For the Tahini-Miso Dressing:

¼ cup tahini paste

3½ tablespoons organic red miso paste

¼ cup, plus 1 tablespoon, rice vinegar

1 to 2 tablespoons Sriracha

For the Noodle Salad:

One 8-to-9½-ounce pack dried soba noodles

1 cup thin jicama matchsticks

2 cups baby spinach

1 avocado—pitted, peeled and sliced

2 tablespoons gomashio, plus more as needed


1. In a medium saucepan, cook the soba noodles in boiling water, as directed on the package.

2. Meanwhile, make the dressing: Put the tahini paste, miso paste, rice vinegar and Sriracha in a large bowl. Whisk well.

3. Drain the cooked noodles and rinse under cold running water; set aside in the colander. To keep your noodles from clumping together, rub them together when rinsing to wash away excess starch. This will also make sure they maintain a perfect texture.

4. Add the drained and cooled soba noodles to the dressing bowl and toss. Add the jicama and baby spinach; mix well.

5. Top the noodles with avocado slices and gomashio. To serve, twirl the noodles using tongs and place in individual serving bowls.

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