Get EXCLUSIVE SUMMER RECIPES inspired by seasonal farmers market finds when you sign up here.

Easy RecipesPantry Friendly RecipeMake Anead RecipeAdventurous RecipeCocktail Recipe

Soba Noodles with Tahini topped with Salmon

Make ahead recipe
Soba Noodles with Tahini topped with Salmon

I have been enjoying these Soba Noodles with Tahini topped with Salmon for many years. I feel so healthy and satisfied when I eat this perfectly balanced meal in a bowl.

What you will love about the Soba Noodles with Tahini topped with Salmon.

First, you’ve got your complex carbs (soba noodles), vegetables (spinach, carrots, red bell pepper, green onions, cilantro). Next, there is the scrumptious sauce combining tahini, soy sauce, garlic, rice vinegar and a drop of maple syrup for a touch of sweetness. And last but not least, a beautiful piece of salmon cooked in an Asian marinade.

Vegans will love this recipe as well. Simply leave out the salmon and make the soba with tahini and if you want additional protein, you could certainly add some plain or sautéed tofu.

What is tahini?

Tahini, a condiment made from toasted sesame seeds then mixed with oil and blended into a paste, is similar to a nut butter in texture. It is an excellent replacement for people with nut allergies. Most tahini is made from hulled sesame seeds and is light in color. The un-hulled version is thicker, darker and has more of a bitter flavor.

Tahini plays a major role in Middle Eastern and Mediterranean cuisine, but its flavor works well in many types of recipes with different flavor profiles. For example, I have mixed the tahini in this recipe with Asian flavors to create this yummy tahini sauce.

You will notice that tahini does have a slightly bitter taste which is normal, but if you taste it out of the jar and it seems overly bitter, or if the oil has separated, it has probably gone bad and should be tossed. My preference is to store tahini in the refrigerator for a longer shelf life.

One of the brands I have used is Soom Single Source Tahini. It has a nice creamy texture and not too bitter.

About soba noodles.

The Japanese name for buckwheat is soba. Soba are usually made with a combination of buckwheat and whole wheat and contain about half the calories of white pasta, and because they are made from whole grains, are a healthier alternative. Soba has an earthy, nutty flavor that works well with the tahini mixture. In addition, soba noodles are usually served at room temperature unless you are using them in a soup.

Soba noodles can be found in the Asian section of most grocery stores or you can get these Hakubaku Organic Soba Noodles here.

Get creative with the vegetables

I have used parboiled carrots and wilted spinach in this recipe but often use baby broccoli, sautéed eggplant or zucchini. The sky is the limit when it comes to your choice of vegetables. Same goes for the herbs. I used cilantro today but mint and basil always work too!

If you want a crisp side dish to serve alongside this recipe, try this Cool Asian Cucumber salad.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Soba Noodles with Tahini topped with Salmon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Lisa @ My Studio Kitchen
  • Total Time: 30
  • Yield: 4 servings 1x


An earthy and tasty meal in a bowl.




  • 1 package of soba noodles (9.5 oz)
  • 3 medium carrots cut diagonally into 1/2 inch chunks
  • 2 cups spinach
  • 1/2 red bell pepper sliced into thin 2 inch pieces
  • 4 green onions sliced thinly
  • 1/2 cup of cilantro (and/or basil, mint)

Tahini Sauce

  • 1/4 cup tahini
  • 1/4 cup low sodium Tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon maple syrup
  • 2 cloves garlic, minced
  • 1/8 cup water
  • 1 tablespoon Sambal Oelek (red pepper paste) or 1/4 teaspoon red pepper flakes
  • Ground black pepper to taste


  1. 11/2 pounds salmon, cut into 4 pieces
  2. 2 tablespoons low sodium Tamari or soy sauce
  3. 1 tablespoon balsamic vinegar
  4. 1 tablespoon olive oil
  5. 1 tablespoon brown sugar



  1. Fill a large saucepan with water and 2 teaspoons of salt and bring to a boil.
  2. Parboil carrots for 3 minutes and spinach for 30 seconds, remove from water and set aside.
  3. Add soba noodles to the water and cook according to directions on the package (4-5 minutes)
  4. Drain and rinse in cold water, set aside.
  5. Meanwhile, mix all the sauce ingredients together in a small bowl and whisk until smooth. If you need to add additional water to thin the mixture add by a tablespoon at a time. The sauce should be slightly thick but pourable.
  6. Mix noodles and vegetables, pour sauce and mix thoroughly.
  7. Save a few herbs to finish.


  1. Preheat the broiler, place top rack 8 inches from flame.
  2. Place pieces of salmon, skin side down, on a baking sheet lined with foil. Turn up the sides of the foil slightly to contain the sauce.
  3. Mix all ingredients in a small bowl then pour over the salmon.
  4. Place into broiler and cook for 5-8 minutes, depending on thickness of fish.



If you prepare the noodles ahead of time, remove from the refrigerator to bring them to room temperature before serving.

  • Prep Time: 20
  • Cook Time: 10
  • Category: Noodles
  • Method: Stovetop
  • Cuisine: Asian



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

View by Category


Scroll to Top


sauce and dressing recipes to kick up your cooking game

Get the recipes for my favorite sauces and dressings to boost your everyday cooking and use on everything!