Chilled Ginger Tahini Soba Noodles

Chilled Ginger Tahini Soba Noodles

Chilled noodle dishes are one of my favorite summertime easy meals. When I had a desk job, I loved packing them for lunch as they kept really well, and they’re always a hit at a potluck or dinner party too. While I love rice noodles, I find soba noodles to be a little heartier and I love the slight earthy flavor from the buckwheat flour. One thing to watch out for – if you’re on a gluten-free diet or celiac, most brands use a blend of regular wheat flour and buckwheat flour. You’ll want to find a brand that is 100% buckwheat flour to ensure your noodles are gluten-free.

You may be asking “what is buckwheat?” or “but is has wheat in the name, how is it gluten free?” While the name is a little confusing, buckwheat is actually a seed, or “pseudocereal” in the same family as quinoa and amaranth. It is completely unrelated to wheat! Compared to other grains, it is also much higher in minerals and fiber.

Chilled Ginger Tahini Soba Noodles

For this dish, I chose shiitake mushrooms and snow peas as my main vegetables, but the beauty of these chilled noodle dishes is that you could really use whatever you like. Eggplant and red pepper would also be a lovely combination with a similar texture.

Chilled Ginger Tahini Soba Noodles
Chilled Ginger Tahini Soba Noodles
Chilled Ginger Tahini Soba Noodles

Chilled Ginger Tahini Soba Noodles

Refreshing and gingery, this chilled soba noodle salad is perfect for packing for lunch, or bringing to a summer potluck. 
Course: Main Course, Salad
Cuisine: Asian
Keyword: chilled, cold, ginger, noodles, salad, soba, tahini
Servings: 4
Author: skyeautumn.com

Ingredients

  • 1 8oz package 100% buckwheat soba noodles
  • 1 cup shitake mushrooms
  • 2 cups snow peas
  • 2 stalks green onions
  • 1 tsp coconut oil
  • 1 tbsp sesame seeds

For the Sauce

  • 2 tbsp minced fresh ginger
  • 1 tsp toasted sesame oil
  • 1 tsp rice vinegar
  • 2 tbsp coconut aminos
  • 2 tbsp tahini

Instructions

  • Add soba noodles to boiling water and cook for about 7 minutes, or until cooked through but not mushy. Rinse with cold water and put in the fridge until ready to add other ingredients. 
  • Slice mushrooms and peas at a diagonal, about 1/2 inch thick. Slice green onions into about 1 inch pieces, separating the white parts from the green parts. 
  • In a small saute pan, melt about 1 tsp coconut oil. Saute the mushrooms and white parts of the onion for about 2 minutes. Add peas and green parts of the onion, and cook for another minute or two. You’ll want the peas to still have a nice crunch, but not be raw. Remove from heat and let cool. 
  • Using a whisk, combine all the sauce ingredients in a small bowl or jar. Add cooked veggies to soba noodles and pour sauce over the top, before mixing everything together using tongs or chopsticks. Place back in the fridge for about 10 minutes (or longer) – until everything is nice and cool. Top with sesame seeds before serving. 

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