Spicy Tahini And Avocado Soba

• 1/4 cup tahini paste
• 3 1/2 tablespoons organic red miso paste
• 1/4 cup plus 1 tablespoon rice vinegar
• 1 to 2 tablespoons sriracha sauce (depending on how hot you like it)
• 1 (8- to 9.5-ounce) pack dried soba noodles
• 1 cup thin jicama matchsticks
• 2 cups baby spinach
• 1 avocado, pitted, peeled, and sliced
• 2 tablespoons gomashio, plus more as needed

1. In a medium saucepan, cook the soba noodles in boiling water, as directed on your package.
2. Make the dressing: Put the tahini paste, miso paste, rice vinegar, and sriracha in a large bowl. Whisk well.
3. Drain the cooked noodles and rinse under cold running water; set aside in the colander. (Quick tip: To keep your noodles from clumping together, rub the noodles together when rinsing under cold running water to wash away excess starch. This will also make sure your noodles maintain a perfect texture.)
4. Add your drained and cooled soba noodles to the dressing bowl and toss.
5. Add the jicama and baby spinach; mix well. Top off the soba noodles with avocado slices and gomashio.
6. To serve, twirl the noodles using tongs and place in individual serving bowls.

tahini paste, paste, rice vinegar, sriracha sauce, pack, thin jicama, baby spinach, avocado, gomashio

Taken from www.epicurious.com/recipes/food/views/spicy-tahini-and-avocado-soba (may not work)