Sesame Soba Noodles
by Chungah
With a simple Asian vinaigrette and soba noodles, you’ll have a hearty meal on the dinner table in just 15 minutes!
As you can tell from yesterday’s post, I’ve been on a bit of a noodle kick. I particularly love cooking with Asian noodles since it cooks a bit faster than Italian noodles and it’s also a bit lighter on my stomach. Plus, with the warm weather hitting us, I try to minimize as much stove-time as possible, so this sesame soba noodles comes in quite handy. With just 15 minutes of prep and cooking time, it’ll honestly be the quickest, most refreshing dinner you’ll ever put on your table!
Sesame Soba Noodles
With a simple Asian vinaigrette and soba noodles, you’ll have a hearty meal on the dinner table in just 15 minutes!
Ingredients
- 8 ounces soba
- ¼ cup rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 clove garlic, pressed
- 1 teaspoon grated ginger
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon sesame seeds
- 2 hard boiled eggs, sliced lengthwise, for serving
Instructions
- In a large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain; set aside.
- In a small bowl, whisk together rice wine vinegar, soy sauce, sesame oil, sugar, garlic and ginger.
- In a large bowl, combine noodles, rice wine vinegar mixture, green onions, cilantro and sesame seeds.
- Serve immediately, garnished with eggs, if desired.
Did you make this recipe?
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I love this recipe so much… It’s so refreshing. I make it often, especially in summer.
The only thing I do different now is, letting the eggs marinate in the sauce a few hours,so also they get packed with flavour.
A truly great balance of flavors. Easy to add chicken or fish protein and maintain the integrity of the recipe. Great warm weather meal.
Hi, can you please share a product link for the rice wine vinegar you use? I tried this recipe a few years ago, and it was delicious. Now, when I use “rice vinegar,” the recipe tastes too vinegary. I think I’m using the wrong product. Please let me know? Thank you!
This has become a go to recipe. We like it with some spring rolls and I add some frozen peas at the end of cooking the noodles. Ready fast and super tasty.
This was a wonderful meal. Thank you so much for sharing.
I threw this together in about 12 minutes. Easy and delicious for a quick at-home lunch!
Wow, It looks delicious. Will be adding to my cookbook thank you 🙂
Really good recipe. I made it with 3 tablespoons of vinegar. Thank you.
I am madly in love with the recipe! As easy as making ramen but much healthier with a light, delicate, flavor. It’s awesome on it’s own but lends itself well to improvisation with veg and proteins (I skipped the cilantro and egg and instead threw a handful of frozen shrimp into the water to cook with the noodles).
I think there’s a typo in the amount of vinegar , when I made the dressing as written it was sooo vinegary. I had to add lots more sesame oil, and then add pure tahini to calm the vinegar. Next time will decrease the vinegar and add tahini as it made it super creamy. A good, easy, healthy recipe once adjusted.
These are amazing. I made them with udon and they were fantastic. I tried later with rice noodles as that’s all I could find, and do not recommend using those. Deeeeee-licious!!!
This was just what I was in the mood for, and so easy.
What is the nutrition information for this? looks delicious and definitely doable!
Thanks!
This … was … so … freaking … good. And so simple.
Simple and delicious. In one word: awesome!
Two small additions from me:
two table spoons of walnut tahini and about a handful of soy sprouts (could be fresh, but marinated from a jar are also OK).
I was disappointed I didn’t have a fresh ginger in the refrigerator but I replaced it with cinnamon and it turns out to be so delicious! Thank you for sharing this recipe!
Nice flavour. I doubled the recipe and added prawns, tofu, broccolini and capsicum.
Was a bit too heavy with the vinegar, I found. Would only add half as much next time.
Very tasty and easy though.
Great soba, good served cold
Thank you so much for this recipe! It was a snap to prepare, and the portions were perfect. I opted to serve sesame tofu for myself, and leftover roasted chicken for my husband instead of the egg.
Helpful as the basis to a nice stir-fry, but a little bland as written
* added more vegs and replaced soy with 1T fish sauce. Use significantly more sesame oil . (Vegs used: leek, small sweet peppers, bok choi, julienned daikon radish).
* under-spiced. Added black sesame seed, mustard seed, pepper flakes to the stir-fry, not just raw sesame seed
Mote: mix in noodles immediately after draining to avoid having them stick together.
A tip to keep cooked noodles from clumping together is after rinsing and draining well, toss with a teaspoon of sesame oil or neutral oil until completely coated.