Sesame and Hemp Soba Noodle Salad

This colorful, veggie-loaded dish is one of my weekday go-to recipes.

Serves 3

Ginger Tahini Dressing

  • 2-inch piece fresh ginger, peeled and grated
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sriracha (or to taste)
  • 2 tablespoons tahini
  • ½ teaspoon sesame oil
  • 2 tablespoons sunflower or olive oil


  • 6 ounces soba noodles
  • 1 tablespoon sunflower or olive oil
  • 2 cloves garlic, minced
  • 1 red or yellow bell pepper, diced
  • 1 cup shredded cabbage
  • ½ cup shelled edamame
  • 6 scallions, chopped
  • 1 avocado, cubed
  • 2 tablespoons sesame seeds
  • 2 tablespoons hemp seeds
  • Cilantro (for garnish)

To make dressing, combine grated ginger, rice vinegar, soy sauce, sriracha, and tahini in a small bowl until well blended. Slowly whisk in the sesame oil and the sunflower oil. Set aside.

To cook the soba noodles, bring a medium saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Strain, rinse with cold water, and set aside.

Heat 1 tablespoon oil in a large sauté pan over medium heat until glossy. Stir in the minced garlic and sauté until fragrant but not brown. Add diced bell pepper and sauté for 1–2 minutes. Add the shredded cabbage and sauté 3–4 minutes. Add the edamame and toss until warmed. Remove pan from heat.

In a large bowl, toss the noodles with the sautéed vegetables, seeds, and dressing. Top with cilantro and avocado and serve.