Easy Sesame Noodles by @fitgreenmind

≈ 20 min

1 serving

🌱

15 ml

Tahini

🥢

15 ml

Soy sauce

🌶️

2.5 ml

Gochujang

🍶

15 ml

Vinegar

🍬

5 ml

Agave

🧂

0.4 g

Salt

🍜

70 g

Soba noodles

🥒

150 g

Cucumber

🌶️

1 g

Chili flakes

🍬

0.25 g

Sugar

🫘

70 g

Tofu crumbles

  1. Measure
    • tahini
    • Vinegar
    • Agave

    Measure the tahini, 1 teaspoon soy sauce, gochujang, 1 teaspoon vinegar, agave syrup, and salt into a mixing bowl.

  2. Whisk
    • tahini

    Whisk the sauce ingredients until smooth and fully combined.

  3. Boil

    Bring a pot of water to a boil on the stovetop.

  4. Cook
    • soba noodles

    Cook the soba noodles according to the package instructions, about 5 minutes.

  5. Drain
    • soba noodles

    Drain the cooked soba noodles in a colander and rinse briefly under cold water to cool them.

  6. Add
    • soba noodles
    • tahini

    Add the cooled soba noodles to the tahini sauce.

  7. Toss
    • soba noodles

    Toss the noodles until they are evenly coated with the sauce.

  8. Cut
    • cucumber

    Cut the small cucumber into bite-size pieces on a cutting board.

  9. Combine
    • cucumber
    • soy sauce
    • vinegar

    Combine the cucumber, remaining 1 teaspoon soy sauce, remaining 1 teaspoon vinegar, chili flakes, and sugar in a second mixing bowl.

  10. Mix
    • cucumber
    • soy sauce
    • vinegar

    Mix the cucumber salad until the seasonings are evenly distributed.

  11. Transfer
    • soba noodles

    Transfer the sauced soba noodles to a serving bowl.

  12. Top
    • cucumber
    • tofu crumbles
    • Soba noodles

    Top the noodles with cucumber salad and tofu crumbles, then serve immediately.

Easy Sesame Noodles by @fitgreenmind

≈ 20 min

1 serving

🌱

15 ml

Tahini

🥢

15 ml

Soy sauce

🌶️

2.5 ml

Gochujang

🍶

15 ml

Vinegar

🍬

5 ml

Agave

🧂

0.4 g

Salt

🍜

70 g

Soba noodles

🥒

150 g

Cucumber

🌶️

1 g

Chili flakes

🍬

0.25 g

Sugar

🫘

70 g

Tofu crumbles

Preparation Steps

  1. Step 1/12

    Measure the tahini, 1 teaspoon soy sauce, gochujang, 1 teaspoon vinegar, agave syrup, and salt into a mixing bowl.

    🌱tahini
    🥢soy sauce
    🌶️gochujang
    🍶vinegar
    🍯agave syrup
    🧂salt
    🥣mixing bowl
    🥄measuring spoon

  2. Step 2/12

    Whisk the sauce ingredients until smooth and fully combined.

    🌱tahini
    🥢soy sauce
    🌶️gochujang
    🍶vinegar
    🍯agave syrup
    🧂salt
    🥣mixing bowl
    🥄whisk

  3. Step 3/12

    Bring a pot of water to a boil on the stovetop.

  4. Step 4/12

    Cook the soba noodles according to the package instructions, about 5 minutes.

    🍜soba noodles

  5. Step 5/12

    Drain the cooked soba noodles in a colander and rinse briefly under cold water to cool them.

    🍜soba noodles
    🧺colander

  6. Step 6/12

    Add the cooled soba noodles to the tahini sauce.

    🍜soba noodles
    🌱tahini
    🥢soy sauce
    🌶️gochujang
    🍶vinegar
    🍯agave syrup
    🧂salt
    🥣mixing bowl

  7. Step 7/12

    Toss the noodles until they are evenly coated with the sauce.

    🍜soba noodles
    🥣mixing bowl

  8. Step 8/12

    Cut the small cucumber into bite-size pieces on a cutting board.

    🥒cucumber
    🔪chef's knife
    🪵cutting board

  9. Step 9/12

    Combine the cucumber, remaining 1 teaspoon soy sauce, remaining 1 teaspoon vinegar, chili flakes, and sugar in a second mixing bowl.

    🥒cucumber
    🥢soy sauce
    🍶vinegar
    🌶️chili flakes
    🍬sugar
    🥣mixing bowl
    🥄measuring spoon

  10. Step 10/12

    Mix the cucumber salad until the seasonings are evenly distributed.

    🥒cucumber
    🥢soy sauce
    🍶vinegar
    🌶️chili flakes
    🍬sugar
    🥣mixing bowl

  11. Step 11/12

    Transfer the sauced soba noodles to a serving bowl.

    🍜soba noodles
    🥣serving bowl

  12. Step 12/12

    Top the noodles with cucumber salad and tofu crumbles, then serve immediately.

    🥒cucumber
    🫘tofu crumbles
    🥣serving bowl

Composition

Ingredients

Types

Condiments, Seeds, Soy, Chili, Seasonings, Grains, Noodles, Vegetables, Spices, Sweeteners, Plant Protein

Ingredients

Tahini, Soy sauce, Gochujang, Vinegar, Agave, Salt, Soba noodles, Cucumber, Chili flakes, Sugar, Tofu crumbles

Notes

Soy sauce (for the sauce, for the cucumber salad), Vinegar (for the sauce, for the cucumber salad), Salt (to taste), Soba noodles (1 serving), Cucumber (small, cut in pieces), Sugar (a pinch), Tofu crumbles (for serving, amount not given)

Allergens

Sesame, Soy, Gluten, Buckwheat

Dietetics

Dietary regimen

Vegetarian, Egg-Free, Plant-based

Calories

510 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 60g, Fat: 21g, Fiber: 7g, Sugars: 10g

Nutritional Information

Minerals

Sodium: 1480mg, Calcium: 260mg, Iron: 5.2mg, Potassium: 530mg, Magnesium: 130mg

Vitamins

Vitamin C: 5mg, Vitamin K: 25mcg, Folate: 55mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

5 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, measuring spoon, whisk, chef's knife, cutting board, colander, serving bowl

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner, Weeknight

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Japanese, Korean, Asian

Geographic

to inform

Various

Aspect

Texture

Chewy, Crunchy, Crisp, Creamy

Flavors

Savory, Nutty, Spicy, Tangy, Sweet, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep cucumber salad separate when possible,Refrigerate within 2 hours), freezer : 30 days (Freeze noodles and tofu crumbles without cucumber salad,Use an airtight freezer-safe container,Thaw overnight in the refrigerator)