Chilled Soba Noodles and Edamame with Lemon Tahini Dressing

Soba Noodles are made from 100% Buckwheat Flour, or blended with wheat and sometimes kamut. Use ones made with 100% Buckwheat flour for a wheat free meal. In this recipe you can set aside some noodles and dressing for the next day’s lunch. Add some crunchy seasonal vegetables and ENJOY Wheat and Dairy Free

Serves 4

3 Tbsp. tahini
1 Tbsp. Wheat Free Tamari soy sauce
2 Tbsp. lemon juice
1 Tbsp. fresh ginger root, grated
1 Tbsp. honey
Cayenne pepper to taste


8 oz. (225 g) soba noodles (look for 100% buckwheat)
2 cups (475 mL) shelled edamame (green soybeans), thawed if frozen
1 large carrot, thinly sliced
4 green onions, chopped
1 Tbsp. Gomashio


In a large pot with salted boiling water,
ADD soba noodles, STIRRING gently
COOK 3 minutes or until al dente
STIR IN soybeans and carrots
RETURN to boil and
COOK 2 – 4 minutes until tender, don’t over cook
DRAIN and PLACE in medium bowl to CHILL

While noodles are CHILLING
WHISK together all the dressing ingredients
POUR over chilled noodles and TOSS