Soba Noodles with Tangy Tahini Dressing


Want something creamy without the cream? Try these Creamy Tangy Tahini Noodles. You're going to love them! 


  • 1 eight ounce package soba or udon noodles
  • 8 oz chicken or firm tofu, diced into 1 inch pieces (seasoned with sea salt, cayenne and black pepper)
  • 2-3 tbsp. coconut oil or peanut oil
  • 4 heaping tbsp. tahini (ground sesame seeds)
  • 2-3 tbsp. maple syrup or honey
  • Juice of 1 lemon
  • ¼ cup shoyu or wheat-free tamari
  • 1-2 dashes cayenne pepper
  • 1½-2 inches ginger, peeled and chopped
  • 1-2 garlic cloves, peeled and diced
  • 2/3 cup water
  • 2 scallions, minced
  • 1 sheet of nori, sliced thin for garnish
  • Bell pepper, seeded and diced for garnish

Drop soba noodles into boiling water and cook 7-10 minutes.  While noodles cook, sauté chicken or tofu 2-3 minutes on each or until lightly browned.  In a food processor combine tahini, maple syrup, lemon juice, shoyu, cayenne pepper, ginger and garlic. Puree until smooth and creamy.  Slowly add water to the food processor and puree again until you reach desired consistency (more water creates a thinner sauce).  Drain soba noodles and combine with tangy tahini sauce, diced chicken and scallions.  Garnish with shredded nori and diced bell pepper.  Yield: 4-6 servings.

(4 votes, average: 4.75 out of 5)
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  • Dee

    Way don’t you put the calorie count on your recipes?

  • StyleHiClub

    Just tried this tonight. Left out the scallions and nori, as I didn’t have either, plus used regular soy sauce. Also added mushrooms just to use them up before they went bad :-) The result was amazing! Fantastic recipe, will definitely make again.

    • Andrea Beaman

      @StyleHiClub:disqus – awesome, I’m happy you enjoyed the recipe! Keep on cookin’!