4.80 stars (20 ratings)
52 Comments »
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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
Yield: 2 servings
Prep: 10 minutes minutes
Cook: 5 minutes minutes
Total: 15 minutes minutes
With a simple Asian vinaigrette and soba noodles, you’ll have a hearty meal on the dinner table in just 15 minutes!
4.8 stars (20 ratings)
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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.
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posted on June 17, 2013under asian inspired, entree,
52 CommentsLeave a Comment »
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52 comments -
Mike — February 18, 2024 @ 10:27 PM Reply
A truly great balance of flavors. Easy to add chicken or fish protein and maintain the integrity of the recipe. Great warm weather meal.
-
Minal — June 29, 2023 @ 2:20 PM Reply
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!
-
Janine Easton — April 14, 2022 @ 2:16 PM Reply
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.
-
Crystal — June 5, 2021 @ 9:02 PM Reply
This was a wonderful meal. Thank you so much for sharing.
-
Emily — June 4, 2021 @ 9:44 AM Reply
I threw this together in about 12 minutes. Easy and delicious for a quick at-home lunch!
-
Utsav Srinet — January 15, 2021 @ 11:28 PM Reply
Wow, It looks delicious. Will be adding to my cookbook thank you 🙂
-
D-NY — January 9, 2021 @ 2:45 PM Reply
Really good recipe. I made it with 3 tablespoons of vinegar. Thank you.
-
Kris — October 12, 2020 @ 2:44 PM Reply
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).
-
Overseas — June 19, 2020 @ 12:51 AM Reply
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.
-
Laura Helms — May 14, 2020 @ 1:53 PM Reply
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!!!
-
Cmac — May 3, 2020 @ 3:51 PM Reply
This was just what I was in the mood for, and so easy.
-
Elisabeth — April 14, 2020 @ 4:44 PM Reply
What is the nutrition information for this? looks delicious and definitely doable!
Thanks!
-
Vroom — March 30, 2020 @ 4:03 PM Reply
This … was … so … freaking … good. And so simple.
-
Ivan Popov — March 12, 2020 @ 9:56 AM Reply
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).
-
Tina Truong — February 29, 2020 @ 11:39 AM Reply
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!
-
Kristen — February 24, 2020 @ 12:14 AM Reply
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.
-
Scherwin — February 11, 2020 @ 7:03 PM Reply
Great soba, good served cold
-
Meghan — January 22, 2020 @ 2:58 AM Reply
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.
-
Pete Mack — November 13, 2019 @ 10:52 AM Reply
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.
-
Diane N — June 18, 2022 @ 6:19 AM Reply
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.
-
Allison Short — August 7, 2019 @ 7:54 PM Reply
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
-
Lisa — May 26, 2019 @ 7:36 AM Reply
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!!
-
Wendy — April 17, 2019 @ 12:33 PM Reply
Recipe is super easy. Wonderful flavour … nice balance of fresh and healthy ingredients. Will make it again, and again!
-
Heidi — February 23, 2019 @ 3:54 PM Reply
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 ?
-
Chungah @ Damn Delicious — February 23, 2019 @ 5:54 PM Reply
You can substitute rice vinegar.
-
Carolina — October 16, 2018 @ 3:15 PM Reply
Where have you been all my life????? Love Asian food but all the recipes I have ever found are so complicated!!!!!
-
Rachael — September 14, 2018 @ 11:18 AM Reply
Would this be good with sliced apples?
-
Chungah @ Damn Delicious — September 14, 2018 @ 11:50 AM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
-
Tereza — March 24, 2018 @ 3:07 PM Reply
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
-
Alyson — September 16, 2017 @ 2:50 PM Reply
can you serve this cold?
-
Chungah — September 16, 2017 @ 3:13 PM Reply
Yes.
-
Sam — March 12, 2017 @ 6:11 AM Reply
This recipe was amazing! Very quick and easy to make. I added edamame, carrot and some tahini to the dressing.
-
neri — March 11, 2017 @ 8:43 PM Reply
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.
-
Sarah — October 1, 2017 @ 8:12 PM Reply
The recipe calls for 1 teaspoon of ginger, not tablespoon. That should help! 🙂
-
Erica — March 8, 2017 @ 10:14 AM Reply
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.
-
Karlijn — March 6, 2017 @ 11:07 AM Reply
It looks yumm! Though I do miss veggies in the recipe or as a suggestion.
-
Eve — October 1, 2016 @ 2:07 AM Reply
Just made this, left out the egg, added steamed broccoli and asparagus, served with piece of salmon, very very delicious, husband LOVED it
-
Rickee Mahoney — July 22, 2016 @ 10:19 AM Reply
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.
-
Erin — July 21, 2016 @ 5:35 PM Reply
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!
-
Melanie Greer — February 8, 2016 @ 11:52 AM Reply
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.
-
Sheila — January 15, 2016 @ 6:27 AM Reply
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!
-
Monica — November 11, 2015 @ 6:12 AM Reply
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.
-
MICHELE — June 19, 2015 @ 4:13 PM Reply
Thanks for posting! I just made this, so easy and yummy too!
-
Helena — June 4, 2014 @ 6:24 PM Reply
I’ve never had soba noodles before, where can you get them? Are there any substitutions? Thank you!
-
Chung-Ah — June 4, 2014 @ 6:27 PM Reply
You can easily find them in the Asian section of your local grocery store.
-
Susan — February 17, 2014 @ 7:01 PM Reply
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.
-
Steven — February 8, 2014 @ 5:45 AM Reply
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
-
Pingback: My Favorite Gluten-Free Products | Food Spirit Guide
-
Jill van Niekerk — January 9, 2014 @ 2:34 AM Reply
I tried this recipe last night and it is truly wonderful. Very easy, very quick and very tasty. Thank you for sharing!
-
Elaine Luo — December 4, 2013 @ 1:50 AM Reply
I also loves soba noodles, easy to make and really delicious!
-
Kelly — September 19, 2013 @ 3:18 PM Reply
This is delicious! I LOVE!
-
Elisa Inniss — September 8, 2013 @ 1:29 PM Reply
I love this recipe. The first time I made it I got rave reviews. Making it again today. Yummy!
Mike — February 18, 2024 @ 10:27 PM Reply
A truly great balance of flavors. Easy to add chicken or fish protein and maintain the integrity of the recipe. Great warm weather meal.
Minal — June 29, 2023 @ 2:20 PM Reply
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!
Janine Easton — April 14, 2022 @ 2:16 PM Reply
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.
Crystal — June 5, 2021 @ 9:02 PM Reply
This was a wonderful meal. Thank you so much for sharing.
Emily — June 4, 2021 @ 9:44 AM Reply
I threw this together in about 12 minutes. Easy and delicious for a quick at-home lunch!
Utsav Srinet — January 15, 2021 @ 11:28 PM Reply
Wow, It looks delicious. Will be adding to my cookbook thank you 🙂
D-NY — January 9, 2021 @ 2:45 PM Reply
Really good recipe. I made it with 3 tablespoons of vinegar. Thank you.
Kris — October 12, 2020 @ 2:44 PM Reply
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).
Overseas — June 19, 2020 @ 12:51 AM Reply
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.
Laura Helms — May 14, 2020 @ 1:53 PM Reply
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!!!
Cmac — May 3, 2020 @ 3:51 PM Reply
This was just what I was in the mood for, and so easy.
Elisabeth — April 14, 2020 @ 4:44 PM Reply
What is the nutrition information for this? looks delicious and definitely doable!
Thanks!
Vroom — March 30, 2020 @ 4:03 PM Reply
This … was … so … freaking … good. And so simple.
Ivan Popov — March 12, 2020 @ 9:56 AM Reply
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).
Tina Truong — February 29, 2020 @ 11:39 AM Reply
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!
Kristen — February 24, 2020 @ 12:14 AM Reply
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.
Scherwin — February 11, 2020 @ 7:03 PM Reply
Great soba, good served cold
Meghan — January 22, 2020 @ 2:58 AM Reply
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.
Pete Mack — November 13, 2019 @ 10:52 AM Reply
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.
-
Diane N — June 18, 2022 @ 6:19 AM Reply
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.
Allison Short — August 7, 2019 @ 7:54 PM Reply
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
Lisa — May 26, 2019 @ 7:36 AM Reply
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!!
Wendy — April 17, 2019 @ 12:33 PM Reply
Recipe is super easy. Wonderful flavour … nice balance of fresh and healthy ingredients. Will make it again, and again!
Heidi — February 23, 2019 @ 3:54 PM Reply
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 ?
-
Chungah @ Damn Delicious — February 23, 2019 @ 5:54 PM Reply
You can substitute rice vinegar.
Carolina — October 16, 2018 @ 3:15 PM Reply
Where have you been all my life????? Love Asian food but all the recipes I have ever found are so complicated!!!!!
Rachael — September 14, 2018 @ 11:18 AM Reply
Would this be good with sliced apples?
-
Chungah @ Damn Delicious — September 14, 2018 @ 11:50 AM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Tereza — March 24, 2018 @ 3:07 PM Reply
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
Alyson — September 16, 2017 @ 2:50 PM Reply
can you serve this cold?
-
Chungah — September 16, 2017 @ 3:13 PM Reply
Yes.
Sam — March 12, 2017 @ 6:11 AM Reply
This recipe was amazing! Very quick and easy to make. I added edamame, carrot and some tahini to the dressing.
neri — March 11, 2017 @ 8:43 PM Reply
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.
-
Sarah — October 1, 2017 @ 8:12 PM Reply
The recipe calls for 1 teaspoon of ginger, not tablespoon. That should help! 🙂
Erica — March 8, 2017 @ 10:14 AM Reply
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.
Karlijn — March 6, 2017 @ 11:07 AM Reply
It looks yumm! Though I do miss veggies in the recipe or as a suggestion.
Eve — October 1, 2016 @ 2:07 AM Reply
Just made this, left out the egg, added steamed broccoli and asparagus, served with piece of salmon, very very delicious, husband LOVED it
Rickee Mahoney — July 22, 2016 @ 10:19 AM Reply
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.
Erin — July 21, 2016 @ 5:35 PM Reply
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!
Melanie Greer — February 8, 2016 @ 11:52 AM Reply
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.
Sheila — January 15, 2016 @ 6:27 AM Reply
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!
Monica — November 11, 2015 @ 6:12 AM Reply
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.
MICHELE — June 19, 2015 @ 4:13 PM Reply
Thanks for posting! I just made this, so easy and yummy too!
Helena — June 4, 2014 @ 6:24 PM Reply
I’ve never had soba noodles before, where can you get them? Are there any substitutions? Thank you!
-
Chung-Ah — June 4, 2014 @ 6:27 PM Reply
You can easily find them in the Asian section of your local grocery store.
Susan — February 17, 2014 @ 7:01 PM Reply
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.
Steven — February 8, 2014 @ 5:45 AM Reply
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
Pingback: My Favorite Gluten-Free Products | Food Spirit Guide
Jill van Niekerk — January 9, 2014 @ 2:34 AM Reply
I tried this recipe last night and it is truly wonderful. Very easy, very quick and very tasty. Thank you for sharing!
Elaine Luo — December 4, 2013 @ 1:50 AM Reply
I also loves soba noodles, easy to make and really delicious!
Kelly — September 19, 2013 @ 3:18 PM Reply
This is delicious! I LOVE!
Elisa Inniss — September 8, 2013 @ 1:29 PM Reply
I love this recipe. The first time I made it I got rave reviews. Making it again today. Yummy!
