Recipes

Chilled Soba Noodles with Tahini Dressing

Ever crave noodles, yet the warm weather has you avoiding anything hot? These Chilled Soba Noodles with Tahini Dressing solves that exact problem.

The noodles come out cold and a little nutty, and the tahini dressing brings the creaminess along with a bright kick from the lime.

Why Soba Noodles?

Soba noodles are one of those foods that are actually better cold.

Rinse the noodles under cold water once they're done cooking, toss them with a little sesame oil, then let them sit in the fridge for fifteen minutes. They firm up, stop clumping together, and hold onto the dressing instead of letting it slide to the bottom of the bowl.

Where the Probiotic Comes In

Two capsules of Just Thrive Probiotic go straight into the tahini dressing. Open them, whisk them in, and that's it. No taste, no smell, no change to how the dressing looks or how it tastes.

It's an easy way to get your daily probiotic in without thinking about it, especially when a capsule with water feels like one more thing to remember.

A Few Things Worth Knowing

Soba varies by brand. Some are 100% buckwheat, some are blended with wheat flour. Either works, but 100% buckwheat cooks faster, so start tasting around 3½ minutes so it doesn’t turn gluey. Blended soba is more forgiving, usually 4 to 5 minutes.

Tahini also varies a lot in thickness. Add cold water to the dressing a tablespoon at a time until it coats a spoon but still pours easily.

For meal prep, keep the noodles and dressing separate for up to three days and combine right before eating. Leftovers keep for about a day in the fridge.

Chilled Soba Noodles with Tahini Dressing

Prep Time: 15 minutes
Chill Time: 15 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Course: Dinner, lunch
Diet: Vegetarian, vegan-friendly, gluten-free friendly
Servings: 2

Ingredients

Soba Noodles:

Tahini Dressing:

Toppings:

  • 1 cup frozen shelled edamame, thawed
  • 1 medium Persian cucumber, thinly sliced into half-moons
  • 1 cup shredded purple cabbage
  • 2 medium radishes, thinly sliced
  • 2 green onions, thinly sliced
  • 2 tbsp toasted sesame seeds
  • Optional: chili crisp or sriracha

Directions

  1. Cook the soba. Bring a medium pot of water to a boil. Cook noodles per package directions, tasting at 3½ minutes if using 100% buckwheat. Drain and rinse immediately under cold water, tossing with your hands as you go to remove excess starch. Toss with sesame oil and salt.
  2. Make the dressing. Whisk together tahini, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger until smooth. Add cold water one tablespoon at a time until pourable but still creamy. Whisk in the contents of both probiotic capsules until fully incorporated.
  3. Chill the noodles. Refrigerate for at least 15 minutes so they firm up and take on a bit of the sesame oil.
  4. Prep the toppings. Slice the cucumber, radishes, and green onions while the noodles chill.
  5. Assemble. Divide the noodles between two plates or bowls. Top with edamame, cucumber, cabbage, radishes, and green onions. Drizzle generously with dressing. It's filling enough to be dinner on its own, but if you want more protein, shredded rotisserie chicken or baked tofu goes right on top with everything else.
  6. Finish. Scatter sesame seeds on top, add chili crisp if using, and serve. Covered leftovers keep for a day in the fridge.

Notes

  • Protein: Edamame gets you 8–9g protein per serving. Add rotisserie chicken or baked tofu for a heartier meal.
  • No soba on hand: Thin rice noodles work as a swap.
  • Dressing too thick: Add cold water a teaspoon at a time until it loosens up.
  • Gluten-free: To keep it gluten-free, choose 100% buckwheat noodles which are naturally GF and tamari instead of soy sauce.
  • Vegan: To keep it vegan, opt for maple syrup or agave in the dressing.


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