Easy way to make Sesame Soba Noodles (Great for weekday lunch)

• Food: Sesame Soba Noodles
• Writer: Nicolas Wilson
• Content-Type: Food Blog

Have you ever made soba noodles before? Follow the instructions in this post to prepare a vegetable-packed soba noodle salad that’s perfect for weekday lunches!

Have a wonderful Monday! If you’re anything like me and spent your weekend eating french toast, cake, and pancakes, you’ve come to the right spot.

Today I’m having a nice, fresh bowl of soba noodles to help me start the week off well. The best part about this bowl is how easy it is to create while still having a vibrant flavor.

These noodles are delicately coated in a mild sesame-ginger vinaigrette. In addition, I chose to include a variety of colorful spring vegetables, but stay reading for a few more ideas to personalize your noodle bowl!

So, what exactly are soba noodles?

Soba noodles originate in Japan, which is where Jack and I first discovered them. They have a great nutty flavor and a silky, soft texture since they are made with buckwheat flour.

Because traditional soba is made entirely of buckwheat flour and water, gluten-free soba noodle dishes are simple to prepare: buckwheat has no relation to wheat! Because 100% buckwheat noodles are fragile and difficult to deal with, you’ll commonly see soba made from buckwheat and wheat flour.

These are the noodles I generally use (although I like these) since they have the same delicious buckwheat flavor but are easier to toss in a soba noodle salad like this one.

If you’re gluten-free, look for soba made entirely of buckwheat (they are fantastic!). Both versions can be found in Asian markets or in the Asian department of ordinary supermarkets.

Soba noodle-cooking instructions

There are a few things you should know before beginning this recipe if you’ve never made soba before. A box of soba can devolve into a gummy mess, but if you follow these guidelines, you’ll surely enjoy soba success!

1. To begin, unlike conventional pasta, you must cook your soba in unsalted water.
2. Make sure they’re not overcooked! Set a kitchen timer for the amount of time specified on the packet.
3. Drain the noodles in the sink and rinse them thoroughly with cold water to eliminate the starches that cause clumping.
4. Mix them with a glug of oil to keep them fresh until you’re ready to eat.

Variations on Soba Noodles

The zingy sesame dressing is the star of this soba noodle salad, and while I like it over blanched snap peas, edamame, avocado, and radishes here, you could easily switch around the vegetables in this recipe. Here are some suggestions:

• Mint can be replaced with cilantro or Thai basil.
• Edamame can be replaced with baked tofu, sesame tofu, or baked tempeh.
• Cucumber slices should be added.
• Instead of snap peas, use blanched broccolini.
• Add some sautéed mushrooms or bok choy to the mix!

Make a bowl of soba noodles that you enjoy. This recipe is perfect for weekday dinners or lunches, but if you make it ahead of time, be sure to add the avocado right before serving to keep it bright and green. Enjoy!

Sesame Soba Noodles

These soba noodles are zesty and wonderful, with a vibrant sesame dressing, fresh mint, avocado, snap peas, and radishes.

Ingredients

Sesame Dressing

• ¼ cup rice vinegar
• 2 tablespoons tamari, more for serving
• ½ teaspoon toasted sesame oil
• 1 teaspoon grated ginger
• 1 garlic clove, grated
• ½ teaspoon maple syrup or honey

For the Soba Noodles

• 6 ounces of soba noodles
• Sesame oil, for drizzling
• 2 avocados, sliced
• Squeezes of lemon
• 2 cups blanched snap peas
• ¼ cup edamame
• 1 watermelon radish or 2 red radishes, very thinly sliced
• 1/4 cup fresh mint leaves
• Sesame seeds

Instructions

1. To make the dressing, combine all of the ingredients in a mixing bowl. Combine the vinegar, tamari, sesame oil, ginger, garlic, and honey in a small bowl. Remove from the equation.
2. Bring a saucepan of unsalted water to a boil, then cook the soba noodles according to the package instructions. Drain and thoroughly rinse in cold water. This aids in the removal of clump-causing carbohydrates. Toss the noodles in the dressing and split them across two to four bowls. Squeeze fresh lemon juice over the avocado slices and toss with the snap peas, edamame, radish, mint, and sesame seeds in the bowls. If desired, drizzle with extra tamari or sesame oil.