sesame soba recipe

primavera sesame soba noodles

a small jar of this sauce is an excellent mid-week meal shortcut. goma dare, or japanese sesame dressing, is an excellent accompaniment to salads, to finish stir fried vegetables, or as in this case to dress noodles. we’ve used sugar snap and edamame here, but any quick cooking green vegetable will work well. You can use mange tout, julienne courgette, tender stem broccoli or even baby spinach. this recipe makes about twice as much dressing as you need for the noodles, so keep the rest in the fridge and enjoy.



goma dare (sesame dressing)
100g tahini belazu
2 tbsp soya sauce or tamari
2 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp agave syrup
1 tbsp vegan mayo
1 tsp miso

large pan of water
1 tsp salt
100g soba noodles
splash sesame oil

100g edamame, peeled and podded
3 spring onion, sliced
125g sugar snaps, washed and cut in half lengthways

to garnish
sesame seeds, cucumber julienne, pinch of crystallised sea salt


in a small bowl, combine all the ingredients for the dressing and whisk well to combine.

bring a large pan of water to the boil. soba noodles need lots of space! add the noodles and follow the cooking time very carefully. set a timer for 30 seconds before the noodles should be finished.

when the timer goes off, throw in the soya bean and sugar snaps in and drain immediately cooling with plenty of cold water. drain well and add the spring onions and the sesame oil and toss well together.

in a large bowl combine the noodles and vegetable with half the goma dare dressing (60g) and toss through well.

serve with a sprinkle of sea salt, some toasted sesame seeds or furikake (japanese rice seasoning) and its nice to have a little fresh cucumber and sushi ginger to finish.