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!
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!
With a simple Asian vinaigrette and soba noodles, you’ll have a hearty meal on the dinner table in just 15 minutes! Tag @damn_delicious on Instagram and hashtag it #damndelicious.
Sesame Soba Noodles
Ingredients:
Directions:
Did you Make This Recipe?
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.
So Bomb! Googled “soba noodle sauce” & found this sweet little recipe! Added leftover tri tip, peppers, onions to the soba noodle. Then added lime & Sriracha to the sauce…yummmmmm
I love this, I’ve made it twice now – so yum. I find the rice wine vinegar a little overpowering so I’m going to try using some hoisin or satay sauce next time. I also added chicken the second time round and it was a nice touch, as well as a grated carrot and cucumber. Overall an awesome base recipe that I’m so glad I found. Thanks!!
Recipe is super easy. Wonderful flavour … nice balance of fresh and healthy ingredients. Will make it again, and again!
This recipe looks great! But I can not find anything around where I live that is called Rice wine vinegar. All I can find is Rice wine or Rice vinegar.Is there a difference ?
You can substitute rice vinegar.
Where have you been all my life????? Love Asian food but all the recipes I have ever found are so complicated!!!!!
Would this be good with sliced apples?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Just tried this today for dinner! My first home made soba noodles and it was so good! Thank you a lot for sharing this recipe <3
can you serve this cold?
Yes.
This recipe was amazing! Very quick and easy to make. I added edamame, carrot and some tahini to the dressing.
These are yummy but I find the 1 tablespoon of ginger is too much. The ginger is overpowering. Will try this again with lesser ginger. Thanks for a quick healthier meal.
The recipe calls for 1 teaspoon of ginger, not tablespoon. That should help! 🙂
This was delicious! Instead of cilantro and an egg, I sauteed some edamame and bokchoy in sesame oil and added it after the noodles had cooked.
It looks yumm! Though I do miss veggies in the recipe or as a suggestion.
Just made this, left out the egg, added steamed broccoli and asparagus, served with piece of salmon, very very delicious, husband LOVED it
Just thought you should know, a “person” just began following my daughter’s wordpress blog (dogsonmymind.com)that is using your images. They are calling themselves Mikesfeast and they have the soba noodle image on their site.
I made these noodles for dinner and they were very good! It was my first time using soba. I am partial to rice noodles but really wanted to give soba a try. I left off the egg but added some cooked chicken, bell pepper, carrots, and shredded cabbage. I sautéed the veggies in a little oil with ginger paste and minced garlic to add flavor and incorporated the noodles and sauce. I was a little thrown by this serving 2. Even if I hadn’t added veggies/meat, 8 oz of noodles seems like a lot for 2. I used approx 6.3 oz for my boyfriend and I and was able to portion out two generous lunch servings with the leftovers. All in all it was a heathy well rounded meal in my opinion. Thanks!
I just made this for a nice spring day lunch for myself. You never fail to impress with your recipes. This was a so simple and easy to put together. I had everything in my pantry and no need for shopping or swapping out ingredients.
I am so happy to have found your blog and ALL your recipes! My children have always been fond of international food, and I’ve been able to satisfy their tastes easily. But now we have a Korean exchange student who stays with us and I’m trying to make more food that she enjoys. Your recipes are quite easy to follow. Thank you!
Chung-Ah,
Thanks for posting this delicious recipe! I substituted a poached egg for the hard boiled egg and added dry seaweed. My family loved it.
Thanks for posting! I just made this, so easy and yummy too!
I’ve never had soba noodles before, where can you get them? Are there any substitutions? Thank you!
You can easily find them in the Asian section of your local grocery store.
I didn’t have cilantro or the sesame seeds and it was still delicious! The sauce would also make an excellent dipping sauce for spring rolls. Thanks for this recipe.
Hello
Thank you for sharing this recipe. I understand that the recipes for soba noodle dishes is almost limitless so I am trying to find a comprehensive database or directory online that has hundreds of soba noodle recipes to try and inspire me to learn more about this popular noodle.
Oh…I am also a big fan of Oshizushi, any tips or recipe combinations would be most welcomed.
Warm regards
Steven
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I tried this recipe last night and it is truly wonderful. Very easy, very quick and very tasty. Thank you for sharing!
I also loves soba noodles, easy to make and really delicious!
This is delicious! I LOVE!
I love this recipe. The first time I made it I got rave reviews. Making it again today. Yummy!