As much as I love cooking, I often don’t have time to assemble a whole meal. On days, when everyday life with job/s, errands, kids, family and grocery shopping take over I realize that I cannot live on nuts, seeds, raisins and apples (all of which I consume in huge amounts) alone. I hit a stage when I need a proper meal. In those moments I like to just open my fridge door and find something. Ten years ago, it would have been a sandwich with ham or cheese.

But now that I got used to eating much healthier, a sandwich usually doesn’t do it anymore.Β  These days, I usually have cooked rice and pesto in the fridge. That with some finely chopped cucumbers and sprinkled with some toasted nuts or seeds on top has been my favorite lunch recently.
But now I have a new kid on the block. Inspired by lots of salads with tahini dressing that I have seen during a food styling job, I started experimenting with it at home. Now here is the result: gluten-free soba noodles in tahini dressing with wilted spinach. I am in love with this dish and cook huge batches that I eat all by myself over several days, as this dish can be eaten warm or cold.
It tick all the boxes for me: it’s gluten free, it has nuts or seeds in it, it has green leafy veggies in it, it’s vegan, it’s filling, it’s delicious and it can be made in advance. The perfect lunchbox salad for busy people. Bon appetit!


4oz/100g soba noodles, uncooked
1 teaspoon olive oil
1 garlic clove, minced
1 bunch/2 cups spinach leaves, roughly chopped
2 tablespoons tahini (sesame paste)
1 teaspoon sesame oil
1 tablespoon soy sauce
1 teaspoon rice vinegar
hot water
1 tablespoon roasted sesame seeds, black and/or white
2 tablespoons scallions, finely chopped
Serves 2

Cook soba noodles according to instructions.

In the meantime, heat olive oil in a pan over medium heat. Add garlic and cook until fragrant. Add spinach and cook until just wilted. Take off the heat and set aside.

For the dressing, whisk together tahini, sesame oil, soy sauce and vinegar. Stir in hot water until the dressing gets a thick but runny consistency. Set aside.

Drain soba noodles when cooked. Stir in 1 1/2 tablespoons of dressing for each one cup of noodles. Fold in wilted spinach. Sprinkle with sesame seeds and chopped scallions. Can be eaten warm, at room temperature or cold.



  1. Looks and sound delicious! Love your new bowl:)

  2. I love this recipe. It is so simple yet super healthy. I love Soba noodles but most of the variety we get in usa have wheat added to them. I have not yet found a pure buckwheat soba noodles

  3. I love soba noodles but would never have thought of dressing them with tahini – what a great idea!

  4. That looks delicious, I will definitely give it a try! Simple enough to cook during the week πŸ˜€

  5. Anja this looks absolutely divine. I can’t wait to give it a try!

    Also, I referred to your blog on mine! I have an index with all my favourite food blogs and you made it onto the list! πŸ™‚

    Keep up your wonderful work!

  6. Just made this but added some other veggies, like Bokchoy, tomatoes and broccoli. Yum! I used Korean glass noodles.

  7. Bok Choy is perfect for this too. Good idea! Will have get some bok choy when I go the shops next time.

  8. I just made for a BBQ dinner party as a cold salad. I thought I had made too much, as I boiled too much soba. The guests were scrapping at the bowl for more…and now I’ve sent your blog out to another 4 couples in Toronto. Yay!!

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