Food: Sesame Soba Noodles
Content-Type: Food Blog
You’ve never prepared sesame noodles? Make an easy, veggie-packed soba noodle salad that’s perfect for weekday lunches by using the advice in this post.
Merry Monday! You’ve arrived at the perfect location if, like me, you spent your whole weekend eating pancakes, cake, and french toast.
For a healthy start to the week, I have a freshly made bowl of wonderful sesame soba noodles today. The wonderful part about this bowl is how easy it is to make while still tasting deliciously zingy.
The soba noodles are delicately coated with a mild sesame-ginger vinaigrette. Continue reading for a few more ideas on how to personalize your noodle bowl in addition to the colorful spring vegetables I included.
SESAME SOBA NOODLES: WHAT ARE THEY?
I fell in love with soba noodles when I visited Japan, where they originate. They are made using buckwheat flour, which gives them a delightful nutty flavor and a smooth, delicate texture.
Since traditional soba is produced exclusively from buckwheat flour and water—despite its name, buckwheat is not related to wheat—it is simple to make soba noodle recipes without gluten.
However, as 100% buckwheat noodles can often be delicate and challenging to handle, you’ll frequently see soba that is made from a combination of buckwheat and wheat flour.
The noodles I typically choose (and enjoy) are these ones since they are simpler to combine with a soba noodle salad like this one while retaining the delicious buckwheat taste.
Search for 100% buckwheat soba if you must avoid gluten (they are fantastic!). Both versions can be found easily in Asian markets or the Asian section of normal grocery stores.
TIPS FOR PREPARING SESAME SOBA NOODLES
Before beginning this recipe, if you have never made soba before, there are a few things you should be aware of.
If you abide by these guidelines, though, you’ll be guaranteed soba success. It’s simple for a packet of soba to become a huge, gooey mess.
- You must first cook your soba in unsalted water, unlike when cooking ordinary pasta.
- To avoid overcooking them, be careful! A kitchen timer should be set for the duration specified on the package.
- When your noodles are finished cooking, drain them in the sink and give them a good rinsing in cold water to get rid of any starches that can cause clumping.
- To keep them fresh until it’s time to eat, mix them with a generous amount of oil.
RECIPE VARIANTS FOR SESAME SOBA NOODLES
The zesty sesame dressing, which I adore over blanched snap peas, edamame, avocado, and radishes in this recipe, is the star of this soba noodle salad. However, you could simply swap out the vegetables for something else. These are some concepts:
- For the mint, use cilantro or Thai basil.
- Rather than using edamame, try baking tofu, sesame tofu, or baked tempeh.
- I’ll add cucumber slices.
- Change the snap peas out for blanched broccolini.
- You could also incorporate some bok choy or sautéed mushrooms!
Make a bowl of soba noodles that you truly enjoy while having fun.
This recipe is perfect for evening meals or for packing for lunch, but if you do cook it ahead, make sure to add the avocado just before serving so that it stays beautiful and green. Enjoy!
SESAME SOBA NOODLES
These soba noodles are so tangy and tasty because they include a bright sesame sauce, fresh mint, avocado, snap peas, and radishes.
Serves: 2 to 4
- 1/4 cup rice vinegar
- 2 tablespoons tamari, more for serving
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon grated ginger
- 1 garlic clove, grated
- 1/2 teaspoon maple syrup or honey
FOR THE SOBA NOODLES
- 6 ounces soba noodles*, see note
- Sesame oil, for drizzling
- 2 avocados, sliced
- Squeezes of lemon
- 2 cups blanched snap peas
- 1/4 cup edamame
- 1 watermelon radish or 2 red radishes, very thinly sliced
- 1/4 cup fresh mint leaves
- Sesame seeds
- Creating the dressing The vinegar, tamari, sesame oil, ginger, garlic, and honey should all be combined in a small bowl. Place aside.
- Soba noodles should be prepared in accordance with package instructions by bringing a saucepan of unsalted water to a boil. Drain and give a thorough cold water rinse. This aids in getting rid of clump-causing carbohydrates. Divide the noodles among 2 to 4 bowls after tossing with the dressing. Add the avocado slices to the bowls along with the snap peas, edamame, radish, mint, and sesame seeds after squeezing some fresh lemon juice onto them. If desired, add extra tamari or sesame oil.
Use gluten-free soba noodles; I like these if you can’t have gluten.
By substituting maple syrup for honey, you can make this vegan.