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Summer Eats: Cool Sesame Soba Noodles

by Meredith Youngson |

After a weekend taking in the suns rays and sipping frosé, nothing quenches quite like the pairing of a raw-ish soba and zucchini salad and iced tea. 

This summer (and every summer) we're about quick + nourishing meals that don't keep us away from the good stuff too long. 

Cool Sesame Soba Noodles (Serves 2) 


  • 2 bundles of soba noodles (about 5 ounces)
  • 1 medium zucchini, shaved with a spiralizer or vegetable peeler
  • 1 medium carrot, shaved with a spiralizer or vegetable ppeler
  • 1/4 cup cabbage, thinly shaved
  • handful of fresh mint or cilantro, chopped
  • 2 tbsp black sesame

Tahini Sauce:

  • 2 tbsp tahini or peanut butter
  • 2 tbsp tamari or soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp garlic chili sauce
  • 1 garlic clove, minced
  • 1 tsp fresh ginger
  • 1/4 cup warm water. 


  1. Bring a medium pot of salted water to a boil. Once boiling, add the soba noodles and cook according to their directions. Strain and rinse with cool water.
  2. Meanwhile, add all of the tahini sauce ingredients to a bowl and whisk well until completely smooth. 
  3. In a large bowl, add the soba noodles, prepared veggies and tahini sauce. Toss well to coat. Serve immediately. 

Paired with iced rose glow tea and fresh blueberries. 

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