Description
These easy soba noodles are quick, cozy, and totally weeknight-ready. The savory sesame-ginger sauce comes together in one pan with just a few pantry staples—no marinating, no blending, no stress. It’s fast, flexible, and does a lot with just a little.
Ingredients
- 2 tablespoons dark toasted sesame oil
- 2 small shallots, thinly sliced
- 3 cloves garlic, minced
- 2 teaspoons fresh grated ginger
- 2 tablespoons mirin (or vegetable broth)
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon agave nectar
- 2 teaspoons sriracha (optional, for heat)
- 6–7 ounces buckwheat soba noodles
- 1/3 cup finely chopped fresh kale
- Black and white sesame seeds, for garnish
Instructions
- Heat the sesame oil in a small sauté pan over low heat. Add the sliced shallot and cook for about 4 minutes, stirring occasionally.
- Add the garlic and ginger, and sauté for 3 more minutes. Increase the heat to medium-high. When the mixture begins to sizzle, add the mirin or broth to deglaze the pan, then reduce the heat back to low.
- Stir in the soy sauce, rice vinegar, agave, and sriracha. Mix to combine, then remove from heat and set aside.
- In a separate small pot, bring water to a boil. Add the soba noodles, stir to prevent sticking, and cook according to package instructions. Drain and rinse thoroughly under cold water to remove excess starch.
- Toss the rinsed noodles with the warm sesame-ginger sauce. Top with chopped kale and a sprinkle of sesame seeds.
To Serve
Serve warm or at room temperature, as a main dish or with sautéed tofu, steamed edamame, or your favorite stir-fried veggies for a complete soba noodle bowl.
Notes
- Rinse your soba: After cooking, rinse soba noodles thoroughly under cold water to remove excess starch. This keeps them from getting gummy and helps the sauce cling better.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. These sesame soba noodles are great cold, straight from the fridge, or packed for lunch.
- Reheat tips: To warm leftovers, quickly reheat in a skillet over low heat with a splash of water or broth to loosen the sauce.
- Meal prep–friendly: The sauce can be made ahead and stored in the fridge for 4–5 days. Cook the noodles fresh or in advance and toss together just before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Sautéed, Boiled
- Cuisine: Asian