Oodles of Soba Noodles & Veggie Bowls

Oodles of Soba Noodles & Veggie Bowls
  • 4Servings


  • 3 tablespoons tahini
  • 4 - 5 tablespoons tamari sauce or liquid amino
  • 1-inch piece fresh ginger, peeled and grated
  • 2 cloves garlic, grated
  • 1 teaspoon chili paste or crushed red pepper
  • Salt
  • 1 bunch broccolini, each stalk halved lengthwise into thin, 3- to 4-inch stalks
  • 4 scallions, thinly sliced on an angle
  • 1 cup bean sprouts
  • 1 cup shelled frozen edamame, thawed
  • 1 carrot, sliced into matchsticks
  • 8 ounces soba or brown-rice soba noodles
  • Toasted sesame seeds, for serving


In a large bowl, thin the tahini with very hot water, adding by the tablespoon and whisking after each addition. (Some tahini is thick and will need 4 tbsp. of water.) Whisk in the tamari, ginger, garlic and chili paste.

In a large pot, bring a few inches of water to a simmer for the broccolini. Salt the water, add the broccolini and cook until crisp-tender, 3 to 4 minutes. Using a slotted spoon, transfer the broccolini to a bowl of ice water. Let cool briefly; drain. Fill the pot with fresh water and bring to a boil for the soba. Add the broccolini, scallions, sprouts, edamame and carrot to the tahini mixture.

Add the soba to the boiling water; cook according to package directions. Drain; toss with the vegetables and sauce. Sprinkle with sesame seeds.