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Soba noodles + chickpeas & spinach with tahini miso sauce (vegan + gluten free)

Print Recipe
Course Main Course
Keyword miso, noodles
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

for pasta

  • 1 8 oz. pack 100% buckwheat soba noodles Eden Organics makes a 100% type
  • 2 cloves garlic minced
  • 5 scallions sliced thin, white and light green parts
  • 1 tablespoon minced ginger
  • 5 oz. baby spinach leaves
  • 1/2 cup packed parsley leaves about a handful
  • 1 can chickpeas rinsed and drained
  • ponzu and soy sauce to taste

for sauce

  • 1/4 cup tahini
  • 1/2 teaspoon sesame oil
  • 1 tablespoon white miso paste
  • 1/2 teaspoon dijon mustard
  • pinch of cayenne
  • 1.5 tablespoon lemon juice
  • 1 teaspoon mirin
  • 1 teaspoon ponzu
  • 1/2 teaspoon tamari soy sauce
  • 1/3 cup water

Instructions

  • Boil the noodles according to the instruction on the packet. Drain and set aside when done.
  • Meanwhile, make your dressing. Combine the tahini, sesame oil, miso paste, mustard and cayenne in a bowl. Whisk in the lemon juice, mirin, ponzu, tamari, and water until smooth. Set aside.
  • In a large sklllet heat a splash of sesame oil until shimmering. Add garlic and ginger and sautee just until fragrant and softened, 5 minutes. Reduce heat to prevent browning if needed.
  • Add the spinach and parsley to the skillet and sautee until just wilted, about one minute. Toss in the chickpeas, soba, and sauce. Toss well to coat and warm everything through really well. Season to taste with ponzu, salt, and tamari. If reheating, bring back to life with a splash of water in the pan.
  • Transfer to a bowl, top with scallions, and serve either warm or at room temperature.