These simple, satisfying vegan creamy sesame-avocado soba noodles come together in a speedy 25 minutes. Soba noodles are cooked to perfection and then tossed in a creamy and savory combination of avocado, sesame oil, soy sauce, lime juice + fresh ginger.
Course: Entrée, Pasta
Cuisine: Gluten-Free, plant-based, Vegan
Author: Blissful Basil
8ouncesbuckwheat-only soba noodles
2tablespoonstamari or Bragg's Liquid Aminos, divided
1head baby bok choy, cleaned and stemmed
1tablespoontoasted sesame oil
1teaspoongrated fresh ginger root
optional: sesame seeds
Bring 2-3 quarts water and 1 tablespoon of Bragg's Aminos or soy sauce to a boil. Add soba noodles and bok choy leaves and boil for 8 minutes or until noodles are tender, stirring every minute or so to keep the noodles from clumping.
While the noodles are cooking, prepare an ice bath.
Drain the noodles and bok choy. Transfer the noodles to the ice bath to keep them from sticking.
To make the sesame-avocado sauce, add the flesh from the avocado, lime juice, sesame oil, grated ginger, and 1 tablespoon Bragg's Aminos or soy sauce to a food processor. Process for 2-3 minutes or until completely smooth.
Add the noodles to a large bowl, pour as much of the sesame-avocado sauce over the noodles as desired, and toss the noodles to coat. Depending on the size of your avocado, you may not need to use all of the sauce.
Serve the noodles in bowls and top each serving with a few of the boiled bok choy leaves and a sprinkling of sesame seeds.
This recipe doesn't keep well in the fridge because of the avocado, so be sure to enjoy it fresh! Most soba noodles contain a combination of buckwheat and wheat, so be sure to choose buckwheat-only soba if you want to keep this dish gluten-free.