Sesame Soba Noodles
Soba noodles, made from buckwheat flour, are tossed in a sesame-ginger sauce and topped with crisp vegetables and fresh herbs in this quick Japanese-style dish. It comes together in around 20 minutes and works equally well served warm or chilled. The nutty, umami-forward sauce coats every strand evenly.
Equipment
- Large pot for boiling noodles
- Mixing bowls
- Small saucepan
- Whisk
- Tongs
Ingredients
For the Soba Noodles:
- 8 oz soba noodles 100% buckwheat if gluten-free; cook according to package
- 1 cup julienned carrots choose firm, fresh carrots for best texture
- 1 cup thinly sliced red bell pepper organic preferred for sweetness
- 1 cup thinly sliced cucumber Persian cucumbers recommended
- ¼ cup finely chopped scallions use both white and green parts
- 2 tbsp toasted sesame seeds white and black mixed for contrast
- ¼ cup chopped fresh cilantro or Thai basil optional for garnish
For the Sesame-Ginger Dressing:
- 3 tbsp toasted sesame oil deeply aromatic quality essential
- 2 tbsp tamari or low-sodium soy sauce use tamari for gluten-free option
- 1 tbsp maple syrup or agave nectar for milder sweetness
- 1 tbsp rice vinegar unseasoned preferred
- 1 tsp freshly grated ginger peeled and finely minced or grated
- 1 clove garlic minced
Instructions
- Bring a large pot of water to a boil and cook the soba noodles according to the package instructions (usually 4–6 minutes), stirring occasionally. Drain and immediately rinse under cold water to stop the cooking and remove excess starch.
- While the noodles cook, prepare the vegetables: Julienne the carrots, thinly slice the red bell peppers and cucumber, and chop the scallions and cilantro (if using). Set aside.
- In a mixing bowl, whisk together sesame oil, tamari, maple syrup, rice vinegar, grated ginger, and minced garlic until the dressing emulsifies. Taste and adjust seasoning—add more tamari for salt or maple syrup for sweetness.
- Place the cooled noodles into a large bowl. Add the sliced vegetables and pour the dressing over. Toss everything thoroughly using tongs until evenly coated. Sprinkle in sesame seeds and gently fold them into the noodles.
- Serve immediately at room temperature, or refrigerate for 20–30 minutes for a chilled version. Garnish with additional sesame seeds, cilantro, or scallions just before serving.
Notes
- To enhance sesame flavor, dry-toast raw sesame seeds in a small skillet over medium heat for 2–3 minutes.
- You may substitute soba noodles with rice noodles or whole wheat spaghetti if desired, though the flavor will shift.
- Make extra dressing—it’s wonderful over grilled tofu or leafy greens.
Nutrition
Calories: 356kcalCarbohydrates: 54gProtein: 11gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 979mgPotassium: 439mgFiber: 3gSugar: 7gVitamin A: 6670IUVitamin C: 52mgCalcium: 90mgIron: 3mg
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