Avocado, Tahini & Soba Noodle Salad Recipe
Candice Kumai has mastered the art of cold noodle salads
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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.
Recipe adapted from 'Kintsugi Wellness,' by Candice Kumai
Spicy Tahini & Avocado Soba
Get the recipe for this cold soba noodle salad, which is packed with avocado, tahini, Sriracha, red miso and spinach, from wellness chef Candice Kumai.
Prep Time
5
minutes
Cook Time
10
minutes
Servings
4
servings
Total time: 15 minutes
Ingredients
- 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
Directions
- In a medium saucepan, cook the soba noodles in boiling water, as directed on the package.
- Meanwhile, make the dressing: Put the tahini paste, miso paste, rice vinegar and Sriracha in a large bowl. Whisk well.
- 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.
- Add the drained and cooled soba noodles to the dressing bowl and toss. Add the jicama and baby spinach; mix well.
- Top the noodles with avocado slices and gomashio. To serve, twirl the noodles using tongs and place in individual serving bowls.
Nutrition
| Calories per Serving | 415 |
| Total Fat | 16.8 g |
| Saturated Fat | 2.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 59.3 g |
| Dietary Fiber | 6.4 g |
| Total Sugars | 1.7 g |
| Sodium | 1,210.8 mg |
| Protein | 14.5 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
