Matcha Green Noodles

By Matcha Maiden

Hey there Matcha lovers! Looking for a quick and easy vegetarian recipe that serves two? This meal is packed with fuel and makes for the perfect lunch or dinner!


4 oz. soba noodles

3 tsp sesame oil

1 ½ tbsp creamy cashew butter

2 tsp Matcha powder

2 tsp organic raw unfiltered apple cider vinegar

2 tsp honey

1 tsp grated ginger root

1 tsp sriracha

Sprinkle of Himalayan pink salt

½ medium English cucumber, thinly sliced

½ baby spinach

Avocado – sliced for garnish

Coriander, for garnish

Toasted sesame seeds for garnish


  1. Cook soba noodles according to pack instructions. Drain and rinse noodles with cold water and transfer to a medium bowl. Add 1-1/2 teaspoons sesame oil, toss to coat and set aside.
  1. Combine cashew butter, Matcha powder, vinegar, honey, ginger root, sriracha and salt in a small microwave-safe bowl. Microwave on HIGH for 20 seconds and stir until the consistency is smooth.
  1. Add cashew mixture to noodles and toss to coat. Add cucumber and spinach and toss to combine. Cover and put in the fridge for ten minutes.
  1. To serve, gently stir in the remaining 1-1/2 teaspoons of sesame oil and divide between 2 serving bowls. Garnish with avocado, coriander and toasted sesame seeds.

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