Cold Sesame Soba Noodles
Every home cook needs a handful of recipes they can make without thinking, and this is one of mine.
These cold sesame soba noodles come together in about 10 minutes using mostly pantry staples, making them the perfect quick lunch, easy dinner, or make-ahead meal. The sauce is nutty, savory, just a little sweet, and coats every noodle beautifully.
It's one of those recipes I find myself craving again and again.
Yield: About 5 cups
Servings: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients
9 ounces dried soba noodles
¼ cup toasted sesame oil
3 tablespoons soy sauce
2 tablespoons granulated sugar
2 tablespoons rice vinegar
2 tablespoons sesame seeds (I like a mix of white and black)
3 green onions, finely sliced
1 garlic clove, grated
Freshly ground black pepper
Instructions
Bring a large pot of water to a boil. Unlike pasta, soba noodles don't need salted water.
Cook the soba noodles according to the package directions (mine take about 5 minutes), stirring occasionally to prevent sticking.
While the noodles cook, whisk together the sesame oil, soy sauce, sugar, rice vinegar, sesame seeds, two-thirds of the green onions, the garlic, and several grinds of black pepper in a large bowl.
Drain the noodles and immediately rinse them under cold running water until completely cool. Shake well to remove as much excess water as possible.
Add the noodles to the bowl with the sauce and toss until evenly coated.
Divide among bowls and garnish with the remaining green onions and extra sesame seeds.
Serving Suggestions
These noodles are delicious on their own or paired with:
Grilled chicken
Soft-boiled eggs
Sliced cucumbers
Edamame
Avocado
They're also great for meal prep since they're meant to be served cold.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
If the noodles absorb some of the sauce while sitting, toss them with a splash of soy sauce or rice vinegar before serving.
Maddie's Tip
Rinse the noodles thoroughly with cold water after cooking. It stops the cooking process, removes excess starch, and gives the noodles the chewy texture that makes cold soba dishes so good.
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