Easy Sesame Soba Noodles Recipe
Craving a healthy meal that’s ready in a flash? Sesame Soba Noodles are for you. These thin buckwheat noodles come alive in a spicy, slightly sweet sesame sauce. They’re perfect for a light lunch or a filling dinner, and the best part is you can customize them however you like. Want to add more veggies? Protein? Go for it! Turn this pantry staple into your next delicious and easy meal.
Why You’ll Love This Sesame Soba Noodles Recipe
- Craving a restaurant-quality meal without the wait? Sesame soba noodles are ready in 20 minutes, leaving you more time to relax or tackle your to-do list.
- Tired of the same old lunch routine? These refreshing soba noodles are a healthy and flavorful change that won’t weigh you down.
- Looking for a dish that packs a nutritional punch? Buckwheat noodles are a good source of protein and fiber, keeping you energized throughout the day.
- Got picky eaters at home? The slightly spicy sweet and savory sesame sauce is a crowd-pleaser, even for those with adventurous palates.
- Sticking to a budget? This recipe is friendly on your wallet, making it a great choice for busy weeknights.
- Love meals that are perfect for any season? Enjoy sesame soba noodles chilled on a hot summer day or warm them up for a comforting meal any time of year.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Sesame Soba Noodles with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
For the Noodles
Julienne your carrot (matchsticks about 1-inch long) and thinly slice the radishes.
Bring a large pot of salted water to a boil. Add the soba noodles and cook according to package instructions, typically 7-8 minutes for thin noodles. Be sure to stir occasionally to prevent sticking.
Once cooked, drain the noodles in a colander and rinse them under cool running water to stop the cooking process and prevent sticking.
For the Dressing
While the noodles are cooking, whisk together the toasted sesame oil, soy sauce, Dijon mustard, sriracha (adjust for your spice preference), maple syrup, and minced garlic in a small bowl until well combined.
Assemble the Bowl
In a large bowl, combine the cooked and rinsed soba noodles, cooked edamame, julienned carrots, sliced radishes, and chopped cilantro. Pour the sesame dressing over and toss gently to coat everything evenly.
Top your sesame soba noodles with toasted sesame seeds and serve immediately for a delicious warm meal.
Recipe Notes and Expert Tips
- Don’t Overcook! Aim for al dente noodles with a slight chew. Overcooked soba noodles become mushy. Most thin soba noodles cook in 7-8 minutes, so keep an eye on them.
- The Power of Rinsing: After draining, rinse the cooked noodles under cool running water. This removes excess starch that can make them sticky and prevents them from clumping together.
- Veggie Versatility: This recipe is a blank canvas for your favorite veggies! Swap the radishes for cucumbers or add chopped bell peppers for extra color and crunch.
- Edamame Power: Edamame adds protein and healthy fats. If you don’t have edamame, chickpeas or chopped tofu are great alternatives.
- Spicy or Not Spicy? The sriracha in the dressing is adjustable. Start with a teaspoon and add more for a fiery kick.
- Freshness is Key: Wait to add the chopped cilantro and sesame seeds until just before serving. This preserves their fresh flavor and vibrant color.
- Make it a Party Pleaser: These noodles are perfect for a potluck or quick dinner party. Set out a variety of chopped vegetables, crumbled tempeh, sriracha, and fresh herbs for your guests to customize their plates.
- Leftovers Love You: These noodles hold up well in the fridge. Simply store them in an airtight container after rinsing and toss with the dressing and vegetables just before serving.
How to Store Sesame Soba Noodles
Sesame soba noodles are a fantastic meal prep option, meaning you can double the recipe and enjoy delicious leftovers throughout the week. Here’s how to store them for maximum freshness:
- Cool It Down: Let your cooked and rinsed noodles cool completely before storing. This prevents them from steaming and becoming mushy.
- Separate is Key: Store the noodles and the dressing in separate airtight containers. This helps prevent the noodles from absorbing the dressing and becoming soggy.
- Fridge Life: Leftover sesame soba noodles will last for up to 3 days in the refrigerator.
- Reheating Tips: When ready to enjoy your leftovers, simply reheat the noodles in a microwave-safe bowl with a splash of water or broth to prevent drying out. Toss them with the dressing and vegetables, and voila! Or eat them cold! A quick and delicious lunch or dinner is ready.
What to Serve With Sesame Soba Noodles
Want a more substantial meal? Sesame Soba Noodles are great with Air Fryer Tofu Nuggets or Cauliflower Nuggets added.
Add them to lettuce and serve them as a tasty alternative to Mexican Lettuce Wraps or alongside a Sesame Cucumber Salad.
More Easy Vegan Recipes for You to Try at Home
Love making food that’s quick and easy? You should try these tasty vegan dishes.
- Creamy Red Pepper Pasta
- Gochujang Cabbage Steaks
- Mixed Bean Chili
- Italian Walnut Sauce Pasta
- Easy Falafel Bowl
Easy Sesame Soba Noodles Recipe
Ingredients
- 6 ounces soba noodles
- 1 cup cooked edamame shelled
- 1 large carrot cut into matchsticks
- 5 medium radishes sliced thinly
- ¼ cup fresh cilantro leaves chopped
- 2 tablespoons toasted sesame seeds
For the sauce:
- 1 ½ tablespoons toasted sesame oil
- 2 tablespoons soy sauce or tamari
- 1 teaspoon dijon or spicy mustard
- 1 teaspoon sriracha
- 1 teaspoon maple syrup
- 2 cloves garlic minced
Instructions
- Peel and cut carrots in matchsticks 1” long. Slice radishes into rounds 1/8”/3mm thin. Cook/shell edamame as needed.1 cup cooked edamame, 1 large carrot, 5 medium radishes
- Mince garlic as fine as possible and chop cilantro.
- Heat a medium to large pot of salted water. Cook soba noodles until just chewy (about 7-8 minutes for thin noodles) stirring a couple of times to separate them. Once cooked, drain and rinse noodles in lukewarm or cool water.6 ounces soba noodles
Make the dressing:
- Combine all dressing ingredients in a small bowl or measuring cup and whisk until incorporated.1 ½ tablespoons toasted sesame oil, 2 tablespoons soy sauce, 1 teaspoon dijon or spicy mustard, 1 teaspoon sriracha, 1 teaspoon maple syrup, 2 cloves garlic
- Add the noodles, vegetables, and dressing to a bowl. Toss to coat everything.
- Serve immediately with chopped cilantro and sesame for a warm meal.2 tablespoons toasted sesame seeds, ¼ cup fresh cilantro leaves
