The Wasabi-est Tahini Noodle Salad

So once in a while… okay once in a damn week, I crave the explosive umami of Japanese food. But at the same time your diet plan is staring you in the face, judging every time you choose to go out to eat. It’s even watching your online ordering — don’t think your diet plan doesn’t know when you sneaked that Scootsy order of Miso Soup into your bedroom and ate it behind it’s back. It’s judging you even more now — first you dare to cheat, and then you do it sneakily.

But yes, totally having one of those craving-y days, which when mixed in with my lets play Masterchef Mystery Box in the kitchen, days can result in two things. The more often being a mess. A whiny, even hangrier, mess. But some times, ever so often, it ends in the most satisfying way — a great new recipe, and a delicious meal.

Todays play date included wasabi, tahini, edamames, buckwheat noodles, and cucumbers. Challenge accepted, and how.

Noodle Bowl v2 (1 of 1)

SERVES 2 as a whole meal / 4 as part of a meal



  • 4 Tbsp Tahini Paste (try and use a good quality one!)
  • 2 Tbsp water
  • 2 Tbsp Low Sodium Soy Sauce (or normal or Tamari)
  • 2 Tbsp Honey
  • 2 to 3 tsp Wasabi paste (start with 2, then add later)
  • 3 tsp Sesame Oil
  • 1.5 tsp crushed garlic paste
  • 2 tsp crushed ginger paste
  • 2 tsp white vinegar or lime juice


  • 1.5 tsp white sesame seeds, roasted
  • 1 tsp black sesame seeds, roasted
  • 1 cup boiled edamame (or green beans, or broccoli, or snow peas or any veg)
  • 1/4 cup spring onions (green part, finely chopped)
  • salt & pepper (if you want)


  • 200g noodles, boiled (use healthy alternatives like edamame noodles, moong noodles, if you can!)


  1. Blend all the ingredients for the dressing well, taste and add according to your preferences.
  2. Boil noodles, and toss in the the dressing, and veggies.
  3. Chill for at least 30 minutes in the fridge.
  4. Toss with the sesame seeds and green onions before serving.

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