Soba Noodles Recipe

THE BEST Sesame Soba Noodles

This noodle side dish is delicious alongside meats and seafood, but it makes a great noodle bowl or light lunch with shredded cabbage, carrots, bean sprouts and more.And even better, you can serve it hot or cold.

Prep: 10min

Total: 20min

Serving Size: 1 cup

Nutrition Facts: servingSize 1 cup, calories 294 kcal, Carbohydrate 42 g, Protein 9 g, Fat 11 g, Saturated Fat 1 g, Sodium 1101 mg, Fiber 1 g, Sugar 3 g

Ingredients:

• 10 ounces HemisFares Soba Air-Dried Buckwheat Noodles
• 1/3 cup HemisFares Double Fermented Soy Sauce
• 2 tablespoons rice vinegar
• 3 tablespoons toasted sesame oil
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon sugar
• 1 tablespoon canola oil
• 2 cups green onions (, chopped in 1/4-inch pieces)
• 1/2 cup green onions (, minced)
• 3 tablespoons toasted sesame seeds

Instruction:

1. Bring a large pot of water to a boil and cook the soba noodles for 4-5 minutes or just until tender, stirring occasionally so the noodles don’t clump. Drain in a colander and rinse well under cold water, tossing to remove the starch.
2. While the noodles are cooking, in a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Set aside.
3. Heat a large skillet over medium-high heat. Add the canola oil and heat until shimmering then add the chopped green onions. Cook, stirring, for 15 to 30 seconds or until fragrant.
4. Add the soy and sesame mixture and cook for 30 seconds, Add the noodles and toss until the noodles are heated through. Add the remaining minced green onion and half of the sesame seeds. Garnish with the remaining seeds and serve warm or at room temperature.

Easy Soba Noodles

This easy Soba Noodles Recipe is healthy and simple. Loaded with tender vegetables, clean addicting flavor and succulent texture. Keep it vegan or add your favorite protein.

Prep: 20min

Total: 35min

Yield: 4

Nutrition Facts: servingSize None, calories 380 calories, Sugar 6.5 g, Sodium 692.3 mg, Fat 14.5 g, Saturated Fat 1.8 g, Trans Fat 0 g, Carbohydrate 56.5 g, Fiber 2.8 g, Protein 11.9 g, Cholesterol 0 mg

Ingredients:

• 8-9 oz. soba noodles
• 1 tablespoon high heat oil (such as peanut oil, coconut oil or avocado oil)
• 2 cups napa cabbage, shredded
• 5-6 shiitake mushrooms, sliced thin
• 1 large carrot cut in thin strips
• 4 cloves garlic, roughly chopped
• 1-inch knob of ginger, minced
• 1 bell pepper, sliced in thin strips
• 1/2 bunch green onions, chopped fine- separating the white from the green stems
• 3 tablespoons sesame seeds, toasted
• black sesame seeds for garnish (optional)
• 2 tablespoons toasted sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 2 tablespoons soy sauce, Braggs Liquid Aminos, or Smoked Shoyu

Instruction:

1. Bring water to a boil and cook the soba noodles according to the package, (just slightly on the al dente side). Drain in cool water to remove starchiness. (This helps the texture and prevents the soba noodles from getting gummy and gluey). Set aside.
2. Stir together the sauce ingredients: sesame oil, rice vinegar, maple syrup, soy sauce.
3. Heat oil over medium-high heat in a wok or skillet. Add napa cabbage, shiitake mushrooms, carrot strips, and a sprinkle of salt. Stir constantly for 2-3 minutes. Stir in garlic and ginger for 1-2 minutes. Add bell pepper and white part of the green onion stir-frying for 2-3 minutes until just tender but still crisp.
4. Add the soba noodles and sauce. Toss together 1-2 minutes letting it thoroughly heat through.
5. Sprinkle with sesame seeds and green onions. Add black sesame seeds for garnish if desired.

This Simple Soba Noodles Recipe is Your New Weeknight BFF | Weeknight Wonders

FAQ

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