Ginger Tahini Soba Noodles with Bok Choy


This recipe is lightening fast and delicious. This dish is perfect for evenings when you're looking for a quick dinner, but still want something nutritious. 

Some soba noodles are gluten free, but not all of them are so be sure to read the ingredients to check. 

I used bok choy and edamame, but you could definitely play around with different veggies and get creative using what you have on hand. 


Ginger Tahini Soba Noodles with Bok Choy (serves 4)

  • 4-5 tbsp of minced ginger
  • 3 cloves of garlic
  • 2 tbsp shoyu
  • 1/3 cup tahini 
  • 1/4 cup water
  • 1 tbsp olive oil
  • 1 package of soba noodles (~9.5 oz)
  • 1 bunch of bok choy
  • 1 cup of shelled edamame
  • Salt (for boiling water)

Boil and salt your water for the soba noodles.  Meanwhile, peel your ginger and garlic. Put ginger, garlic, shoyu, tahini and water in a blender  for the sauce. When your water is boiling, add your noodles--these guys cook super quick! When they start to boil, add some cold water (this slows the cooking process so the noodles cook more evenly)--do this about two or three times and then strain. 

Add your olive oil to a separate pan. Next, add the edamame and chopped bok choy to the oil.  Heat for about a minute before adding your noodles and tossing with the sauce.