Sesame Soba Noodles with Green Onions
These sesame soba noodles are a simple, flavorful side dish that comes together fast and pairs beautifully with dumplings, soups, or crisp vegetables for a light meal. Made from buckwheat, soba noodles have a subtle nutty flavor and a delicate texture that makes them incredibly satisfying when tossed in a savory sesame-soy sauce.
Equipment
- Large pot (for boiling noodles)
- Colander or strainer (for draining noodles)
- Medium mixing bowl (for sauce)
- Whisk or fork (for mixing sauce)
- Large frying pan or skillet (for tossing noodles)
- Wooden spoon or tongs (for mixing and tossing)
- Knife and cutting board (for chopping green onions)
- Measuring cups and spoons
Ingredients
- 1 125 grams soba noodles one bundle
- 1 tsp olive oil for boiling water
- 1 tsp salt
- 1/3 cup soy sauce such as Kikkoman
- 2 Tbsp apple cider vinegar
- 3 Tbsp sesame oil
- 1/4 tsp ground black pepper
- 1 Tbsp sugar
- 1 Tbsp olive oil for frying
- 2 1/2 cups green onions chopped (reserve 1/4 cup for garnish)
- 3 Tbsp sesame seeds toasted
Instructions
Cook the Noodles
- Bring a large pot of water to a boil. Add olive oil and salt.
- Add soba noodles and cook for 3–6 minutes until tender, stirring often to prevent sticking.
- Drain immediately and rinse under cold water to stop cooking and remove excess starch. Set aside.
Make the Sauce
- In a small bowl, whisk together soy sauce, sesame oil, apple cider vinegar, sugar, and black pepper. Set aside.
Cook the Green Onions
- Heat olive oil in a large skillet over medium heat.
- Add chopped green onions and sauté for about 30 seconds until fragrant.
Combine
- Pour in the sauce and heat for another 30 seconds.
- Add the drained soba noodles and toss gently until evenly coated.
Always rinse soba noodles under cold water immediately after cooking to remove excess starch—this is the key step that prevents sticking and keeps your sesame soba noodles light, separate, and perfectly textured.
Notes
- Soba noodles are delicate and cook quickly, so handle them gently and cook immediately after opening. They can clump easily, so avoid letting them sit too long before boiling.
- Do not overcook soba noodles—they only need a few minutes. Overcooking can cause a sticky texture, so watch them closely and test early for tenderness.
- Rinse soba noodles under cold water immediately after cooking to stop the cooking process, remove excess starch, and prevent sticking. This step is essential for the best texture in sesame soba noodle recipes.
- If noodles begin to stick, toss with a small amount of sesame oil or olive oil after rinsing to keep them separated and glossy before mixing with sauce.
- Green onions cook very fast, so a quick sauté (about 30 seconds) is enough to bring out their flavor while keeping them fresh and slightly crisp.
- These sesame soba noodles can be served warm or at room temperature, making them ideal for meal prep, quick lunches, or easy Asian-inspired side dishes.
- For extra flavor, add chili flakes, chili oil, or fresh lime juice to enhance this sesame soy soba noodle recipe and add heat or brightness.
Nutrition
Serving: 1gCalories: 426kcalCarbohydrates: 21gProtein: 9gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 17gSodium: 3349mgPotassium: 499mgFiber: 5gSugar: 10gVitamin A: 1249IUVitamin C: 24mgCalcium: 218mgIron: 5mg
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