Servings: 4

For the Noodles: subheading: For the Noodles:
8 ounces soba noodles (about 2 bundles) or spaghetti noodles of choice 8 ounces soba noodles (about 2 bundles) or spaghetti noodles of choice
1 large or 2 small English cucumbers 1 large or 2 small English cucumbers
1 bunch scallions (green onions), chopped (about ¾ cup chopped) 1 bunch scallions (green onions), chopped (about ¾ cup chopped)
1 roasted sweet potato, chopped, skin on 1 roasted sweet potato, chopped, skin on
Some roasted cauliflower, small florets Some roasted cauliflower, small florets
 
For the Dressing: subheading: For the Dressing:
⅓ cup tahini ⅓ cup tahini
2 tablespoons rice vinegar 2 tablespoons rice vinegar
1 tablespoon finely grated fresh ginger 1 tablespoon finely grated fresh ginger
1 tablespoon white miso (optional) 1 tablespoon white miso (optional)
2 teaspoons reduced sodium tamari 2 teaspoons reduced sodium tamari
1 teaspoon toasted sesame oil 1 teaspoon toasted sesame oil
handful fresh cilantro, chopped handful fresh cilantro, chopped
pinch red pepper flakes pinch red pepper flakes
⅓ to ½ cup water ⅓ to ½ cup water
 
For Topping: subheading: For Topping:
2 tablespoons sesame seeds (preferably black) 2 tablespoons sesame seeds (preferably black)
sea salt, to taste sea salt, to taste

Bring a large pot of salted water to boil and cook the soba noodles until al dente, according to package directions (do not overcook them!). Drain and rinse under cold water.
Use a chef's knife, or better yet, a julienne peeler, to slice the cucumber into long, skinny strips. Toss the super seedy inside strips. Then you can slice the remainder into 3-inch long strips (as shown) or leave them long.
In a small bowl, whisk together the tahini, rice vinegar, ginger, miso, tamari/soy sauce, sesame oil, cilantro and red pepper flakes. Once blended, whisk in water until you reach your desired consistency.
Toss the soba noodles in the sesame-ginger sauce (depending on how saucy you like your noodles, you may have some sauce left over).
Toss in the cucumber strips, scallions, sesame seeds and extra cilantro if desired. Season to taste with salt or additional tamari until the flavors really sing. Serve immediately.