Soba noodles with kale, tahini and ginger dressing


Here we go: another quick, yummy lunch fix. I’ve been tripping on this no-cook dressing for weeks now. It can literally be ready in less than 10 minutes (not counting the time that it takes for your water to boil). But honestly, this is perfect if you are like me and rush home starving and want something quick, tasty and also healthy. I usually have these ingredients in my pantry as well, so it’s not as if any shopping is required for this.



Prep. time: 10 minutes

Serves: 2


1 bunch purple or green kale

25 gm (1 bundle) of soba noodles per person

1/3 cup tahini

2″ piece ginger, grated

1/2 cup warm water

1 tbsp. sesame oil (+ a dash more for noodles)

1 tbsp. sriracha (add more if you like)

2 tbsp. rice wine vinegar

1 tbsp. soy sauce

1 tbsp. honey

1 scallion stem, finely chopped

1/4 cup sesame seeds, roasted

  1. Put about a liter of water to boil. In the meantime, remove the kale leaves from the stem and prepare your tahini dressing (combine tahini, ginger, warm water, sesame oil, sriracha, rice wine vinegar, honey and soy sauce).
  2. Once the water is boiling, throw the kale leaves in and blanch for about 5-6 minutes, until leaves soften. Using a slotted spoon, remove the leaves and set aside.
  3. Throw in the soba noodles into the same boiling water, carefully noting cooking times which will depend on whether you are using dry noodles or not. Once a la dente, drain noodles into a colander and rinse with cold water to cool. Add a dash of sesame oil on top of noodles to prevent them from sticking. Pour in dressing and massage into the noodles nicely.
  4. In a bowl or plate, arrange your kale at the bottom. Add the noodles and sauce. Garnish with scallions and sesame seeds. Enjoy!


One thought on “Soba noodles with kale, tahini and ginger dressing”

  1. I made this and it was amazing! This is going to be my new go-to lunch/dinner. We added some tempeh grilled with garlic too.

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