Soba Noodle Recipe

Happy Monday! If you’re like me and you had a weekend full french toast, cake, and pancakes, then you’ve come to the right place! Today I have a fresh, delicious bowl of soba noodles to help start the week off in a healthy direction. The best thing about this bowl is that it’s super simple to make, yet has great zippy flavor. There’s a light sesame-ginger dressing that perfectly coats the soba noodles. On top of that, I chose to mix in a group of vibrant spring veggies, but keep reading for a few other suggestions to customize your noodle bowl!

Soba noodles come from Japan, which is where Jack and I fell in love with them. Made with buckwheat flour, they have a wonderful nutty flavor and slick, soft texture.

Traditional soba is made with only buckwheat flour and water, so it’s easy to make soba noodle recipes gluten-free: despite its name, buckwheat has no relation to wheat! However, because 100% buckwheat noodles can be fragile and difficult to work with, you’ll often see soba that contains a mix of buckwheat and wheat flours. These are the noodles I usually choose (I also like these) – they still have the buckwheat’s yummy flavor, but they’re easier for tossing in a soba noodle salad like this one.

If you’re gluten-free, be sure to seek out 100% buckwheat soba (these are awesome!). Both varieties are readily available in Asian markets or in the Asian section of regular grocery stores.

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.

Sesame Soba Noodles

With a bright sesame dressing, fresh mint, avocado, snap peas & radishes, these soba noodles are so tangy and delicious!

Prep: 10min

Total: 20min

Yield: 2

Serving Size: 4 g

Nutrition Facts: servingSize 4 g, calories 436 kcal, Carbohydrate 53 g, Protein 13.3 g, Fat 20.9 g, Saturated Fat 4.4 g, Sodium 855 mg, Fiber 11.1 g, Sugar 5.5 g, unSaturated Fat 16.5 g

Ingredients:

• ¼ cup rice vinegar
• 2 tablespoons tamari (more for serving)
• ½ teaspoon toasted sesame oil
• 1 teaspoon grated ginger
• 1 garlic clove (grated)
• ½ teaspoon maple syrup or honey
• 6 ounces soba noodles* (see note)
• Sesame oil (for drizzling)
• 2 avocados (sliced)
• Squeezes of lemon
• 2 cups blanched snap peas
• ¼ cup edamame
• 1 watermelon radish or 2 red radishes (very thinly sliced)
• 1/4 cup fresh mint leaves
• Sesame seeds

Instruction:

1. Make the dressing: In a small bowl, combine the vinegar, tamari, sesame oil, ginger, garlic, and honey. Set aside.
2. Bring an unsalted pot of water to a boil and cook the soba noodles according to package directions. Drain and rinse well in cold water. This helps to remove starches that cause clumping. Toss the noodles with the dressing and divide into 2 to 4 bowls. Squeeze fresh lemon juice onto the avocado slices and add to the bowls along with the snap peas, edamame, radish, mint, and sprinkle with sesame seeds. Drizzle with more tamari or sesame oil, if desired.

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

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