Whether it’s a lazy Sunday or a bustling Wednesday, this Sesame Soba Noodles promise to deliver a burst of joy straight to your table in just 20 minutes. Perfect for when you’re craving something delicious, but time isn’t on your side.
This isn’t just any recipe; it’s your ticket to a vibrant, flavorful meal that’s both comforting and exhilarating.
Those earthy buckwheat noodles carry a hint of nuttiness, mingled with the fresh crunch of vibrant veggies like carrots and radishes, all brought together by a sauce that’s nothing short of magic.
But wait, the real star here is the sauce – a harmonious blend of toasted sesame oil, soy sauce, a kick of dijon or spicy mustard, a touch of sriracha for that heat we all crave, and a dash of maple syrup to balance it all out.
It’s the kind of sauce that makes you want to lick the bowl clean (and we’re all friends here, so go right ahead!)
QUICK AND EASY SESAME SOBA NOODLE BOWL – WHY YOU’LL LOVE THIS RECIPE
- This is your go-to for when you’re super hungry and don’t have much time. It’s all done in 20 minutes!
- Want to add more veggies or even some frozen peas? Go for it. This recipe lets you use whatever you’ve got in the fridge.
- That sauce? It’s everything. It’s got a little bit of sweet, a bit of heat, and a ton of flavor. You’ll want to put it on everything.
- Mild enough for the kids but easy to spice up for the adults. Everyone’s happy!
- It’s a dish that won’t weigh you down but keeps you full and satisfied. Perfect for lunch or a light dinner.
- If you have any left (big if!), it tastes just as good the next day.
This recipe yields: 2-3 portion | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
- 6oz/150g soba noodles
- 1 cup/150g cooked edamame (shelled)
- 1 large/115g carrot, cut into matchsticks
- 4-5 medium/115g radishes, sliced thinly
- 1/4 cup/4g fresh cilantro leaves, chopped
- 2 tbsp/17g toasted sesame seeds
- 1 1/2 tbsp/22ml toasted sesame oil
- 2 tbsp/30ml soy sauce (or tamari)
- 1 tsp/5ml dijon or spicy mustard
- 1 tsp/5ml sriracha
- 1 tsp/5ml maple syrup
- 2 cloves/10g garlic, minced
HOW TO MAKE SESAME SOBA NOODLE BOWL
1. Prepare all the vegetables. Peel and cut carrots in matchsticks 1”/2.5cm long. Slice radishes into rounds 1/8”/3mm thin. Cook/shell edamame as needed. Mince garlic as fine as possible and chop cilantro.
2. 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.
3. Make the sauce: Combine all the sauce ingredients in a small bowl or measuring cup and whisk until incorporated.
4. Add the noodles, vegetables, and dressing to a bowl. Toss to coat everything. Serve immediately with chopped cilantro and sesame for a warm meal, or can be stored and served cold (garnish later) for chilled noodles
TIPS, VARIATIONS, AND SUBSTITUTIONS
🍜 Sprouts or sliced almonds – Add sprouts or sliced almonds for a crunchy texture. They add a fresh bite to every spoonful.
🍜 Cucumber – Thinly sliced cucumber added just before serving can offer a cool, crisp contrast to the warmth of the noodles.
🍜 Peanut butter – Out of sesame oil? A bit of peanut butter thinned with a little water can give a creamy, nutty base to the sauce.
🍜 Basil or mint – Basil or mint can be a fresh swap for cilantro, giving a different aroma and flavor profile.
🍜 Lime – A squeeze of lime over the finished dish can brighten up the flavors. Lime zest can also add a fragrant touch.
🍜 Ginger – For an extra zing, grate some fresh ginger into the sauce. Its sharpness will enhance the overall taste profile, making the dish even more memorable.
🍜 Udon or rice noodles – While buckwheat soba noodles are the stars here, feel free to experiment with udon or rice noodles for a different texture.
🍜 Rice wine vinegar or hoisin – Don’t be afraid to tweak the sauce to your liking. A splash of rice wine vinegar can add a subtle acidity that brightens the dish, while a bit of hoisin can introduce a sweet and salty complexity.
WHAT TO SERVE WITH?
- Why It Works: The cool crispness of cucumber contrasts the nutty, warm soba noodles beautifully. Toss with rice vinegar, cold water to remove excess salt, and sprinkle with sesame seeds for a refreshing side.
- Why It Works: Green beans julienned and stir-fried with grated ginger and a hint of pepper flakes create a spicy and crunchy side that complements the soft soba noodles. Stir-fry quickly in a medium bowl to keep them crisp.
- Why It Works: Thinly shredded cabbage dressed in a light sesame dressing (swap fish sauce for soy sauce to keep it vegan) echoes the sesame flavors of the noodle bowl. It’s a quick and easy salad that adds a nice crunch.
- Why It Works: They offer a tangy contrast to the savory noodle dish.
HOW TO STORE
- Cool Down First: Allow the noodles to cool to room temperature before storing. Storing it while hot can lead to condensation inside the container, making the noodles soggy.
- Separate Components If Possible: If you’ve made extra sauce or have un-tossed ingredients, store them separately. This keeps the veggies crisp and allows you to adjust the sauce quantity when you reheat.
- Airtight Containers: Transfer the noodles and any sides into an airtight container. This prevents the noodles from drying out and absorbing unwanted odors from the fridge.
- Refrigerate: Place the airtight container in the fridge. They will stay fresh for up to 2-3 days.
Long-Term Storage (Not Recommended):
- While freezing is an option for many dishes, the dish is best enjoyed fresh. Freezing can alter the texture of the soba noodles and vegetables, making them mushy once thawed. For the best taste and texture, stick to refrigerating and consuming within a few days.
- Microwave: For a quick reheat, sprinkle a few drops of water over the noodles to prevent them from drying out. Cover the dish with a microwave-safe lid or a damp paper towel. Heat on high for 1-2 minutes, stirring halfway through to ensure even warmth.
- Stovetop: Reheat the noodles in a skillet over medium heat. Add a splash of water or extra sauce to keep the noodles moist. Stir frequently until just heated through. This method helps to preserve the texture of the noodles.
How to Serve After Storage:
- Refresh the Dish: After reheating, consider adding a fresh element to bring the dish back to life. A sprinkle of green onions, a handful of fresh cilantros, or a dash of sesame seeds can add freshness and crunch.
- Add More Sauce If Needed: If the noodles seem a bit dry after reheating, don’t hesitate to stir in a little extra sauce to revive their flavor and moisture.
Note: Always check the dish for freshness before reheating and consuming, especially if it has been stored for a couple of days. When in doubt, it’s better to err on the side of caution and prepare a fresh batch.
MORE NOODLE RECIPES
- Bok Choy Soup
- Vegan Zaru Soba Noodles
- Easy Vegan Ramen
- Sesame Noodles
- Mi Xao Gion
- Peanut Butter Noodles
- Vegan Pad See Ew
FREQUENTLY ASKED QUESTIONS
WHAT OTHER VEGETABLES CAN I USE IN THIS RECIPE?
The beauty of this soba noodle recipe lies in its versatility. Feel free to add the remaining veggies you love or have on hand, such as bell peppers or mushrooms, making it a vibrant noodle salad perfect for any weeknight.
HOW DO I PREVENT THE SOBA NOODLES FROM STICKING TOGETHER?
To avoid soba noodles turning into a clump, rinse well under cold running water after boiling the noodles. This removes excess starch and stops the cooking process, ensuring they remain al dente.
CAN I ADD FRUIT TO THESE NOODLES?
Yes, adding fruit like mango or avocado can introduce a sweet and creamy element to the soba noodle salad. Sprinkle with sesame seeds and a drizzle of the sauce for a delightful contrast of flavors.
WHAT ARE SOME VEGAN PROTEIN OPTIONS BESIDES TOFU?
For those looking to diversify protein sources, consider adding tempeh, seitan, or a mix of beans and lentils. These can be marinated and stir-fried or added directly to the dish for a hearty protein boost in your weeknight dinner.
CAN THE SESAME SOBA NOODLE BOWL BE SERVED AS A MAIN DISH OR SHOULD IT BE A SIDE?
This dish is versatile enough to be enjoyed both as a hearty main dish or a light side, depending on your preference and serving size.
As a main dish, it provides a fulfilling and balanced meal with its combination of noodles, protein from edamame or tofu, and a variety of vegetables.
If you decide to serve it as a side, it pairs wonderfully with other Asian food dishes such as stir-fry vegetables or a simple tofu dish.
Sesame Soba Noodles
- 6 oz soba noodles
- 1 cup cooked edamame (shelled)
- 1 large carrot cut into matchsticks
- 5 medium radishes sliced thinly
- ¼ cup cilantro leaves chopped
- 2 tbsp toasted sesame seeds
- 1. Prepare all the vegetables. Peel and cut carrots in matchsticks 1”/2.5cm long. Slice radishes into rounds 1/8”/3mm thin. Cook/shell edamame as needed. Mince garlic as fine as possible and chop cilantro.
- 2. 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.
- 3. Make the sauce: Combine all the sauce ingredients in a small bowl or measuring cup and whisk until incorporated.
- 4. Add the noodles, vegetables, and dressing to a bowl. Toss to coat everything. Serve immediately with chopped cilantro and sesame for a warm meal, or can be stored and served cold (garnish later) for chilled noodles
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