Ingredients:

  • 1/3 cup creamy sesame paste or tahini
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp maple syrup
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
  • 3 tbsp warm water
  • 12 oz dried soba noodles
  • 1 tsp salt
  • 3 stalks green onion, thinly sliced
  • 1 tbsp toasted white and black sesame seeds
  • 1/2 cup shredded carrots

Instructions:

  1. In a small bowl, whisk together the sesame paste, soy sauce, rice vinegar, sesame oil, maple syrup, ginger, and garlic. Slowly whisk in warm water one tablespoon at a time until the mixture is glossy and pours like heavy cream.
  2. Bring a large pot of salted water to a rolling boil. Add the soba noodles and stir occasionally to prevent clumping. Cook according to package directions (usually 4-6 minutes) until just al dente.
  3. Immediately drain the noodles and rinse under cold running water, scrubbing gently with your hands to remove excess starch.
  4. Place the chilled, drained noodles back into the pot or a large bowl. Pour the creamy sauce over the noodles and toss with tongs until evenly coated. Fold in the shredded carrots.
  5. Garnish with sliced green onions and toasted sesame seeds before serving.