Description

Delicious and versatile Soba Noodles recipe that can be enjoyed warm or as a refreshing noodle salad. Featuring a flavorful miso-soy dressing and a variety of fresh vegetables, this dish is easy to prepare, packed with umami, and pairs perfectly with seafood or as a standalone vegetarian meal.

Ingredients

Soba Noodles and Cooking

1 pack Soba Noodles
5 cups Boiling water
1/8 teaspoon salt and pepper
1 Tablespoon sesame oil (for tossing noodles)

Warm Noodles Sauce Base

1/4 cup soy sauce
1 Tablespoon Miso Paste
1 tablespoon rice Vinegar
2 Tablespoons sesame oil
1 1/2 tablespoon Sugar

Sauté Ingredients

1/3 cup green onions (minced)
1 Tablespoon sesame oil (for sautéing)

Garnish for Warm Noodles

1/4 cup sesame seeds (toasted)
Additional green onions for garnish

Soba Noodle Salad Dressing

2 Tablespoons sesame oil
3 Tablespoons Rice vinegar
2 tablespoons Honey (or light brown sugar)
2 Tablespoons Soy Sauce
Salt and pepper to taste

Soba Noodle Salad Vegetables

1 bok choy (thinly sliced)
1 small cucumber (thinly sliced)
2 small Bell peppers (any color, thinly sliced)
2 Green onions (sliced)
1/2 cup snap peas (sliced in half)
1/3 cup cilantro and mint leaves
2 tablespoons sesame seeds (toasted)

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Instructions

Cook the soba noodles: Bring 5 cups of water to a boil without adding salt. Drop the soba noodles in and cook until tender, typically 4-6 minutes. Drain the noodles and rinse them thoroughly under cold water to remove excess starch and stop the cooking process.
Toss noodles with oil: Toss the cooled noodles with 1 tablespoon sesame oil to prevent them from sticking together while you prepare the sauces.
Prepare warm noodles sauce base: In a bowl, mix together 1/4 cup soy sauce, 1 tablespoon miso paste, 1 tablespoon rice vinegar, 2 tablespoons sesame oil, 1 1/2 tablespoons sugar, and salt and pepper to taste until well combined.
Sauté aromatics: Heat 1 tablespoon sesame oil over a non-stick skillet. Add 1/3 cup minced green onions and sauté for a few seconds until fragrant, about 10-15 seconds.
Simmer sauce: Pour the prepared sauce base into the skillet with the green onions. Simmer for about 1 minute to infuse the flavors.
Toss noodles with sauce: Add the cooked soba noodles to the skillet and toss them thoroughly with the sauce until evenly coated and warm.
Garnish warm noodles: Remove from heat and sprinkle with 1/4 cup toasted sesame seeds and additional green onions if desired. Serve immediately. This warm version pairs wonderfully with miso cod or other seafood dishes.
Prepare soba noodle salad dressing: In a medium bowl, whisk together 2 tablespoons sesame oil, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 2 tablespoons honey (or light brown sugar), and salt and pepper to taste.
Assemble soba noodle salad: Place the cooked and cooled soba noodles on a serving plate. Top with thinly sliced bok choy, snap peas, cucumber, bell peppers, green onions, and fresh cilantro and mint leaves.
Add dressing and toss: Drizzle the prepared dressing over the noodles and vegetables. Sprinkle 2 tablespoons toasted sesame seeds on top. Toss everything well to coat evenly before serving. This cold noodle salad is a refreshing vegetarian option.

Notes

Do not salt the boiling water when cooking soba noodles to preserve their texture and flavor.
Always rinse soba noodles under cold water after boiling to remove excess starch and prevent clumping.
Sesame oil is used both to keep noodles from sticking and to add a fragrant flavor in various steps.
You can substitute honey with light brown sugar in the salad dressing to suit dietary preferences.
For extra texture and garnish, try adding black sesame seeds in addition to toasted white ones.
This recipe pairs beautifully with seafood dishes like Miso Cod or Sweet Chili Salmon but works well as a standalone vegetarian meal.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Japanese