A tasty, Middle Eastern-inspired noodle number, served with charred, jammy aubergines and a garlicky harissa and tahini sauce. It's lovely served hot or cold, so any leftovers make perfect lunches.

Draped in a spicy-nutty sauce, this easy no-recipe soba noodle salad ... These soba noodles with crispy kale chips and a nutty tahini-honey-soy dressing are a hearty vegetarian weeknight dinner ...

While the recipe is ideal with black sesame paste, Douglas says you can use regular Chinese sesame paste or even tahini as an alternative. Start by making the noodles according to the package ...

Drain and rinse with cold water to stop the noodles from sticking. Set aside to cool. In a large bowl, whisk together the garlic, tahini, soy, hoisin, and the oils, and dilute with 3 tablespoons ...

Save some of the hot water, then drain the noodles. 13) Mix chili oil, tahini, vinegar, sugar, and soy sauce in a bowl. Add a little hot noodle water to make it saucy. 14) Put noodles in bowls ...

The recipe here calls for buckwheat noodles, which can be found in the ... Here, I’ve made a creamy dressing from tahini and lemon that’s been marinated with garlic to give it a gentle warmth.

This salad combines the freshness of blanched noodles with the crunch of brown butter-toasted ramen and almonds. The miso-tahini dressing ties everything together with a savory umami punch.