- Pasta types
- Soba noodles
You can add any vegetables to this dish that you enjoy or have on hand.
186 people made this
- 70g sesame seeds
- 250g soba noodles or wholewheat spaghetti
- 2 tablespoons balsamic vinegar
- 1 tablespoon sugar
- 2 1/2 tablespoons soy sauce
- 1 clove garlic, minced
- 1 teaspoon toasted sesame oil
- 5 spring onions, sliced
- 275g broccoli florets
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Preheat the oven to 200 degrees C.
- Pour the sesame seeds onto a baking tray. Toast the seeds in the oven for 10 to 12 minutes, until they are a golden brown colour around the edges.
- Meanwhile, bring a large pot of salted water to the boil. Add the soba noodles and cook them for 5 to 6 minutes, or until they are just tender. Drain them, rinse them well with cold water, and drain them again.
- In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and spring onions. Add the noodles, and the toasted sesame seeds. Toss well, then stir in the broccoli. Let the dish sit for 30 minutes at room temperature before serving.
Reviews & ratingsAverage global rating:(198)
Reviews in English (142)
This recipe is fine, but unfortunately I'm not a great fan of soba noodles. (I do keep trying, though!) I would like to make this again, but using a different type of noodle next time, I'm sure it would be rather tasty!-09 Jul 2012
by Justina Schneeweis
This would be a solid four or maybe even a five, if not for a few key ingredient oversights. 1. Balsamic vinegar? In a Japanese dish? Seriously. Only use rice vinegar. 2. Not nearly as bad as 1; use brown sugar instead of white, the flavor is richer and compliments the soy sauce ten times better. 3. 1/2 cup of sesame seeds is a ridiculous amount. I used more noodles than recommended and still only needed 1/4 of the sesame seeds. Use about 2 tablespoons. And don't bother baking them. Throw them in a dry pan and toast them over the stove for a few minutes on medium heat, shaking the pan ever few minutes until they are golden. Other than that, a good recipe. Easy to make, easy to improvise and adjust to personal tastes by simply varying the veggies. And with some minor adjustments, quite yummy.-04 Jul 2010
Delicious!! My teen just made me promise I will make this once every week. I stir-fried snow-peas, julienned carrots and sliced mushrooms in 1 tsp oil and added to the soba. And served it topped with grilled prawns on skewers! Exotic combination.-06 Jun 2003
11 Scrumptious Soba Noodle Bowl Recipes
Some of the simplest and greatest meals often involve pasta, but if you're feeling stuck in a pasta rut, why not switch to soba? These Japanese noodles make the most satisfying noodle bowls you'll ever make. Soba noodles are made from buckwheat flour and many brands are gluten-free, but check the package to determine if wheat flour has been added. You can buy soba at Asian grocery stores, or the Asian section of your grocery stores. These modest noodles have a delicious nutty flavor and are the perfect accompaniment to crunchy vegetables and grilled meat. Here are scrumptious soba noodle bowl recipes to try.
Japchae with mushrooms
Japchae is a Korean dish of sweet potato noodles mixed with vegetables. Omit the oyster sauce to make it vegetarian – it works just as well without – and use tamari soy sauce if you want it to be gluten-free as well. Serves four, generously.
40g dried black fungus (pak-pui) or dried wood ear mushrooms
100ml soy sauce
2 tbsp muscovado sugar
1 tbsp oyster sauce (optional)
200g sweet potato starch noodles (Korean vermicelli)
1 tbsp sesame oil
250g large spinach leaves, washed
2 tbsp groundnut oil
1 small onion, peeled and finely sliced
5cm piece ginger, peeled and julienned
2 large red chillies, deseeded and julienned
1 large carrot, peeled and julienned
150g shiitake mushrooms, cut into 1cm slices
2 tbsp sesame seeds, toasted
Put the dried mushrooms in a bowl, cover with boiling water and set aside for 30 minutes. Drain, discard the woody stem, then cut into 0.5cm-thick strips and set aside. In another bowl, whisk the soy, sugar and oyster sauce, if using, and set aside.
Fill a medium pan with water and bring to a boil. Add the noodles, cook for eight minutes (or according to the packet instructions) and drain. Transfer to a medium bowl, pour on the sesame oil and mix. Refill the pan with water, bring to a boil, cook the spinach for a minute and drain.
Heat the groundnut oil in a wok or sauté pan over a medium-high heat, then fry the onion for five minutes, stirring a few times, until it starts to take on some colour. Add the ginger, chilli, carrot and shiitake, fry for two minutes, then add the rehydrated mushrooms, noodles, spinach and soy-sugar mix. Stir-fry for two to three minutes, remove from the heat, stir in the sesame seeds and serve.
For the shrimp:
Rinse the shrimp under cool water and pat dry with paper towels.
In a medium nonreactive container, make the marinade: Whisk together the rice vinegar, soy sauce, maple syrup or honey, cayenne and grated ginger until the marinade is well-combined. Add the shrimp and toss gently to coat. Cover the container and place in the refrigerator to marinate for about 20 minutes, turning as needed after 10 minutes.
Remove the shrimp from the fridge. Heat sesame oil in a large sauté pan over medium-high heat, add the marinated shrimp to the hot pan and sauté until cooked through, about 5 minutes. Remove the shrimp from heat and set aside.
For the dressing:
In a large bowl, whisk together the ingredients for the dressing.
To assemble and serve:
Gently add the cooked and cooled soba noodles and edamame to the dressing and toss well to coat. Mix in the arugula and scallions. Top with mint leaves, cilantro (if using), toasted sesame seeds and shrimp. Enjoy immediately, and even a few days later — this salad holds fabulously well overnight in the fridge.
This was delicious! I followed the recipe exactly but added a bit more diced green scallions at the very end for a pop of color. Next time I'll try the bok choy idea, which sounds really good. Definitely makes enough for leftovers the next day if are in a two person household.
So good! But I will probably omit the pears next time. It doesn't need the sweetness, and there is something icky to me about hot fruit (blackberry pies are the only exception).
This was a great, light dish. I added chopped baby bok choy and sliced shitake mushrooms as well.
Excellent. Paired with with the Pan-seared Tuna w/Ginger-Shiitake Cream Sauce recipe and it was perfect. Added ripe pear sticks at the very end (just tossed with noodles and let sit for a few minutes) - Pear didn't get mushy at all (just don't cook it). I suppose you could use an unripe pear and cook it, and it would be fine. Don't leave out the toasted sesame seeds at the end - adds a perfect finishing flavor and texture.
My husband and I loved this recipe! We added bok choy, which was such a refreshing addition, and we left out the pear (didn't have one). We didn't think it needed the sesame seeds - - but would be fine either way. Light but very filling. we'll definitely made this again!
Tasty recipe! I reduced the amount of carrots to 3 large carrots and it was just the right amount. It also could use 1 pound of tofu (1/2 pound seemed a little too light). I wouldn't say this was something youɽ server at a dinner party as a show stopper, but it was definitely good as a mid-week meal. Healthy too! Who needs meat!?
This was delicious! I added green beans diced small to add more veges and reduced amt of carrots. I also added sriracha sauce after it was cooked to add a little kick of spice. fabulous!
The vegetarian and carnivores alike in my family enjoyed this one. The pear was a little overcooked, and added an interesting but not vital flavor. So would consider skipping next time. Would also increase the amount of tofu. I added some snow peas for color and texture and substituted standard mushrooms for the shiitake for $ reasons. Also substituted black sesame seeds because they were on hand. Directions were a bit complicated-no need to remove carrots etc. So just cooked then a bit first, added the remaining veggies, then the cooked noodles and then the remainder of the sauce ingredients. The tiny amount that was leftover was great for lunch the next day.
This was my first try cooking with soba noodles and I thought it was delicious. I tried to follow the recipe as exactly as I could since it was my first time around, but next time I think I'll cut back on some of the oil, add more pears (and maybe veggies) and cook the tofu differently. All in all though, a raging success! Can't wait to have it cold for lunch today.
This is a pretty good recipe. I substituted some things for what I did not have, and altered the sauce somewhat: 1/4c of mushroom water, 1 tsp cornstarch, 1 packet artificial sugar, and 1 T light soy. I also added some red pepper. For colour I added a handful of edamame thrown in the last 4 min. of boiling noodles. You don't need this much oil. I used one T for all the saute, and 1 tsp of sesame oil in the noodles. It was great!
I made this yesterday evening and absolutely loved it. Soba and tofu are two of my favorite foods, and this recipe made good use of them. The next time I do it, though, I'm going to increae the quantity of vegetables and decrease the soba by a bit. The proportions in the recipe seemed to make the veggies a bit lost in the soba. Overall though I thought it was spectacular.
I used portabellos instead of the shitake, 4 cloves of garlic instead of scallions, and salt instead of soy sauce. the flavors were were really good but 8 oz is too many noodles.
Wow. I loved this recipe. Here is the thing. I could not find soba noodles so have no idea what they taste like. Got Somen noodles instead (found in asias area of grocery). Love these noodles. The asian pear is an absolute must in this recipe and I plan to use two the next time I make it. They are a key part of the flavor. Also thought I had but did not have sesame oil as well as seeds, but had neither. I used tahini because I happened to have it. Do not know if it would be better or worse the way it was written, but I know my very picky boyfriend, who is a chef, loved it. One of the best summer dishes I have ever had.
Whoever can't taste the Asian pear in this recipe has taste buds that are dead. Don't leave them out. The pear is what makes the recipe. This is so quick I can whip it up in minutes, after work. The flavors blend delightfully. It's pure genius.
A good basic recipe requiring some creativity (IMO). Black noodles (squid/ink durum noodles) are very attractive in this dish. The veges need to be LIGHTLY crisped in a wok (or large saucepan). I added cilantro (1/4 cup)(if you do, you might as well omit the pears - can't taste them). Omit the water if you don't want a soggy dish. With the above refinements, I give this recipe four forks!
Added garlic and chili sauce as suggested by previous reviewers. Used 1/2 the oil and doubled the ginger. My husband and I both loved it. Will definitely make again.
I loved this recipe! Like other reviewers, I added a lot of garlic and a little thai chilli to the sauce. I love the sweetness that the pear adds. You can also 1/2 the vegetable oil for a healthier dish although the sesame oil is essential. It reheats well as leftovers.
have made it several times. good. needs a little something. healthy dish.
I've made this dish many times and each time it gets rave reviews. I've made some adjustments however, as it needs help as-is. Don't bother with the pears . you can't taste them anyway. I use 2 tbsp hoisin sauce, 1 tbsp oyster sauce, 2 tbsp black bean sauce, and chili pepper infused sesame oil for the sauce . just disolve it all in the soy sauce/water mixture. I also use less ginger and add some garlic. Lastly, I saute some pot stickers in a wok, then add 1/2 cup of the sauce mixture, cover and reduce. This is a great topping to the noodles and the sticky sauce adds extra flavour. Top it all with lots of sesame seeds and it looks/tastes great.
I've made this dish several times for company and it's become a favorite.
Epicurious has not done a single Asian recipe right, of the many I've tried. Can't pass off something that's just a veggie medley with an overabundance of ginger and other "Asian" ingredients as an Asian dish. Please. No need to give this a try out of curiousity either.
VERY GOOD AND EASY TO MAKE!
I've made this dish many times and it is always very good.
Too bland for my taste, even with more ginger and added garlic and the soba got soggy.
Good balance of flavors and textures! I'll definitely make this again.
Sesame Soba Noodle Salad
I was looking for backpacking recipes in preparation for a trip to Baxter State Park last fall and found this at “Dirty Gourmet”. Here’s the original: www.dirtygourmet.com/sesame-soba-noodle-salad
1 package soba noodles (3 or 4 bundles)
4 c water
2 T olive oil
1/2 cup sesame seeds (original recipe called for black but white will work too)
1 T roasted sunflower seeds (if you only have raw toast them a bit too)
1 T soy sauce
1 T rice vinegar
2 t honey
2 t toasted sesame oil
2 t Sriracha
1 block tofu, pressed and cubed
1 bunch asparagus, snapped into 1 inch pieces
1 bundle scallions, sliced thinly (reserve a little for garnish)
Start pasta water to boil.
Toast sesame seeds over medium low heat for a few minutes, tossing frequently and paying close attention to them, they burn easily. Grind sesame seeds and sunflower seeds together in the mortar and pestle until the mixture resembles sand. Unless you have a very large mortar you’ll have to do this in small batches. Add rice vinegar, soy sauce, sesame oil, honey, and Sriracha, and blend into paste.
Heat up the olive oil in a skillet over medium high heat then saute tofu cubes, until brown and crispy on the edges. Remove, set aside lower the heat a bit, add the sliced scallions to the hot oil and saute for a few minutes. Add asparagus and saute until just crisp tender.
Meanwhile add soba noodles to boiling water, and cook until al dente, according to package directions. Strain, reserving about 1/3 cup of the cooking water. Mix this water into the sesame seed paste, add to the noodles and toss gently to mix well. Plate and top each serving with the vegetables, then tofu and the reserved fresh green onions.
Easy Cold Soba Noodles Salad Recipe with Asian Dressing – Vegan
Actually you can enjoy this salad cold or at the room temperature. Since this is an easy and quick recipe to make, it is perfect for quick meals, easy lunches, picnic lunches, or even work lunches.
I think that is the beauty of the cold recipes. You do not have to heat it. And there is probably only 1 or 2 ingredient that needs cooking. That too can be done beforehand. Therefore when the time comes, you just add everything to the bowl. Toss, Toss & Toss.
Normally I love making my Salad Dressings at home. And this ASIAN SALAD DRESSING is stupendously easy. It is flavored with ginger and sweetened with honey. Just add all the ingredients and shake shake shake. Done.
Another beautiful thing about the salads is their CRUNCH & CRISPINESS because of the addition of raw uncooked salad vegetables. And this salad is full of the beautiful textures and flavors. I love adding nuts to my salads and hence I added peanuts and cashews to it. YUM YUM YUM!!
Soba Noodles (Japanese Buckwheat Noodles)
What are SOBA NOODLES?
Soba is a thin Japanese Noodle made with buckwheat (not wheat). These noodles are either served chilled with a dipping sauce or hot in a noodle soup.
Soba can nutritionally complement other grains like white rice and wheat flour. Thiamine, missing from white rice, is present in soba. Soba contains all nine essential amino acids including lysine, which is lacking in wheat flour.
It is part of the traditional Japanese diet and can be served in a variety of dishes.
Are Soba Noodles Gluten-free?
These noodles come in variation. There is a variety that is hand-made with only buckwheat. And then there is another variety that is made with a combination of buckwheat and whole wheat.
Therefore read the ingredients at the back of the packet when making a purchase. Even if it says contains buckwheat, it might refer at the bottom of the ingredients “may contain wheat”.
How to purchase Soba Noodles?
Although there are tons of recipes that can tell you how to make these at home, I still prefer to buy these from the market.
I have been purchasing these from my local grocery store – Giant Eagle. Whole foods carry it. Your local Asian Store will carry it too. Have not seen these at Walmart or Target. And then you can buy Soba Noodles from AMAZON.
How to Cook Soba Noodles?
Soba Noodles are very starchy. Since they become lumpy after 30 minutes of cooking, you are supposed to cook them right before eating.
One can cook these either in INSTANT POT or GAS TOP. I cooked these in my 6 quart Instant Pot.
Wash the hot cooked Soba Noodles under cold running water before adding to the salad. Once these are tossed in dressing, they stay fine.
These noodles can be used in both cold as well as hot recipes.
Salad Add Ons – Shredded or thinly sliced vegetables like carrots, red cabbage, broccoli, cucumbers, cilantro, green onions (scallions),
Asian Salad Dressing Ingredients – Distilled Vinegar, Soy Sauce, Honey, Sesame Oil, Ginger, Sesame Seeds, Lime Juice
How to toast sesame seeds: in the oven
Make toasted sesame seeds in the oven when you have time to preheat the oven! You can also toast large quantities at once.
- Advantages: This method cooks the seeds more evenly than the stovetop method, and you can cook lots of seeds at once.
- Drawbacks: You’ll need to wait for the oven to preheat: about 10 to 15 minutes!
- Basic oven method (go to recipe): Preheat to 350 degrees and bake the seeds on a baking sheet about 5 minutes, until golden and fragrant. Again, don’t leave the oven because they can burn easily.
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Plant-Based Spicy Soba Noodles with Creamy Peanut Sauce
- Spicy Alternative: If preferred, you can omit the crushed red pepper, and drizzle with sriracha to taste, instead.
- Mild Option: If you’re spice averse, omit the crushed red pepper in the soba noodles. The quarter teaspoon in the sauce makes it mildly spicy and flavorful, but not overtly spicy.
- Higher Protein Option: Add shelled edamame for a plant-based protein boost!
- Lighter Option: The peanut sauce is quite rich. If you want a lighter version, you can use lite canned coconut milk. The sauce will be a little thinner, but still creamy and delicious.
Photo by Lindsay Moe