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Cold Tahini Noodle Salad

Noodles, vegetables, and a tahini-based dressing are prepared, combined, and served chilled.

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Introduction

This cold noodle salad centers around soba noodles dressed in a tahini-based sauce, creating a refreshing dish that's perfect for warm days. The recipe combines Japanese and Middle Eastern influences, resulting in a unique fusion of flavors that work surprisingly well together.

The base consists of slightly undercooked soba noodles, which maintain their pleasant chewiness when chilled. These are accompanied by blanched green beans and peas, fresh cucumber, and shredded red cabbage - creating a colorful mix of textures from crisp to tender.

The dressing is the heart of this dish, bringing together creamy tahini, aromatic ginger and garlic, umami-rich soy sauce, and the bright acidity of rice vinegar and lemon juice. A touch of maple syrup balances the flavors, while both sesame and olive oils add richness and depth.

Assembly is straightforward - the noodles and vegetables are quickly cooked, chilled in an ice bath to maintain their texture and color, then tossed with the dressing. Fresh herbs and toasted sesame seeds finish the dish, adding aromatics and a subtle crunch.

The recipe is adaptable to various dietary needs and preferences. The soba noodles can be swapped for gluten-free alternatives, and the vegetable mix can be adjusted based on seasonal availability. The dressing can be thinned with water to achieve your preferred consistency, and additional seasonings like chili flakes can be added for heat.

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Prep Time

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Ingredients

Instructions

  1. Boil Water: Set a large pot over medium-high heat. Add 4-5 cups of water plus salt and bring it to a boil.
  2. Cook Noodles: Add 7 oz / 200 gm soba noodles and undercook by around 2 minutes (according to the package instructions).
  3. Add Vegetables: Add 1 cup chopped green beans and 1 cup frozen peas and cook for 2 minutes (or until the noodles are done). We want the beans to be ‘just crunchy’ so 2 minutes is more than enough.
  4. Ice Bath: Turn off the heat. Using a sieve, immediately transfer everything to a bowl-ful of ice-cold water. Set aside.
  5. Prepare Dressing: In a large bowl, add all the dressing ingredients – 1/4 cup tahini, 1 teaspoon grated garlic, 1 teaspoon grated ginger, 1 tablespoon maple syrup, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 2 tablespoons extra virgin olive oil, 1/2 teaspoon pepper, and 2 tablespoons lemon juice.
  6. Mix Dressing: Using a whisker, combine everything until thick and creamy. Add 2 tablespoons of water and combine again until smooth. You can adjust this water content to your liking. Set aside.
  7. Combine Ingredients: Drain and transfer the noodles onto a large bowl. Add 1 small chopped cucumber, 1 cup shredded red cabbage, 1/4 cup chopped green onion, 1/4 cup chopped cilantro, and 1 tablespoon toasted sesame seeds.
  8. Final Mix: Add the prepared dressing and gently mix everything using tongs.
  9. Serve: That’s it, cold tahini noodle salad is ready. Plate up, and enjoy!

Recipe Video

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Recipe Notes

  • Soba noodles can be substituted with rice noodles, zucchini noodles, or spaghetti for dietary preferences.
  • Adjust the consistency of the dressing with more water for a thinner texture.
  • For a gluten-free option, use tamari instead of soy sauce and gluten-free noodles.
  • Use fresh or seasonal vegetables to add variety and adapt to availability.
  • Blanch vegetables briefly to retain their crispness and bright color.
  • Store leftovers in an airtight container in the refrigerator for up to two days.
  • Toasted sesame seeds enhance flavor; consider toasting them fresh for extra aroma.
  • Adding a pinch of chili flakes or sriracha to the dressing gives it a spicy kick.
  • Serve as a standalone meal or as a side to grilled tofu, tempeh, or vegan dumplings.
  • Use lemon juice sparingly if the tahini is already tangy.
  • Avoid freezing the dish as it compromises texture.
  • For a nutty twist, sprinkle chopped peanuts or cashews on top.

Frequently Asked Questions

Yes, rice noodles, zucchini noodles, or spaghetti work well.

Use gluten-free noodles and tamari for a gluten-free version.

It keeps well in the refrigerator for up to two days.

Absolutely, store it in the refrigerator for up to a week.

Almond butter, sunflower seed butter, or peanut butter are good substitutes.

Add chili flakes, sriracha, or a drizzle of chili oil to the dressing.

Reduce the amount of oil or tahini for a lighter version.

The ice bath is essential to stop the cooking process and keep vegetables crisp.

Add tofu, tempeh, edamame, or chickpeas for more protein.

Yes, but blanch them briefly to maintain their texture.

Yes, it’s easy to transport and tastes great even after sitting out.

Undercook the noodles slightly and toss them in the dressing just before serving.

Nutritional Info (per Serving)

  • Calories: 870 kcal
  • Carbohydrates: 94 g
  • Protein: 25 g
  • Fat: 49 g
  • Saturated Fat: 7 g
  • Polyunsaturated Fat: 17 g
  • Monounsaturated Fat: 23 g
  • Sodium: 1717 mg
  • Potassium: 1006 mg
  • Fiber: 9 g
  • Sugar: 16 g
  • Vitamin A: 1774 IU
  • Vitamin C: 75 mg
  • Calcium: 177 mg
  • Iron: 6 mg

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