Think of this dish as a build-your-own noodle bowl—set out the components and let your friends or family assemble as they please. In addition to being healthy and completely customizable, it’s pretty, too, thanks to the assortment of vibrant veggies. The star of the meal is the creamy tahini dressing, which is a riff on an Asian-style peanut butter sauce. We love soba noodles for their quick cook time and nutty flavor, but feel free to use whole-wheat spaghetti instead. For added protein, top the bowls with tofu, shredded chicken, or shrimp. Spicy food lovers can top theirs with sliced fresh chile, too.
8 ounces soba noodles
½ cup tahini
2 tablespoons tamari
1 tablespoon rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon freshly-squeezed lime juice (from ½ lime)
2 teaspoons pure maple syrup
4 cups chopped or sliced fresh veggies such as radishes, carrots, cucumbers, snow peas, and scallions
1 cup frozen shelled edamame, cooked according to package directions
¼ cup cilantro leaves and tender stems
2 tablespoons toasted sesame seeds, for serving
sliced fresh chile, such as fresno or jalapeño, for serving (optional)
How to Make It
Cook the soba noodles according to the package directions. Drain and rinse under cold water to cool; drain again.
Combine the tahini, tamari, rice vinegar, ginger, lime juice, and maple syrup in a small bowl and whisk to combine. Add water, one tablespoon at a time, until the dressing is smooth and pourable, (about 4 tablespoons). Pour about two thirds of the dressing over the noodles and toss to coat. Reserve remaining dressing for serving.
Divide the noodles among bowls and top each with veggies, cilantro, sesame seeds, and sliced chile if using. Drizzle with remaining dressing.
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