Warm Sesame Soba Noodles (Korean-Style)

Quick, cozy, and full of flavor — these warm sesame soba noodles come together in just 15 minutes! Tossed in a savory-sweet sesame soy sauce with plenty of green onion, it’s a simple vegetarian weeknight meal that always hits the spot.

When I was growing up in Korea, cold buckwheat noodles were a summertime staple. We’d dip them in icy broth or toss them with a light soy or perilla oil sauce. (If you love chilled noodles, try my Makguksu (Korean Cold Soba Noodles) — it’s a refreshing favorite.)

But when the weather cools down or I’m craving something cozier, I make these warm sesame soba noodles instead. The nutty buckwheat noodles soak up a savory-sweet sesame soy sauce, finished with plenty of green onions, seaweed, and sometimes a few pan-fried dumplings on the side.

Soba noodles are best known in Japanese cooking, but they’re just as beloved in Korea — often called memil guksu and enjoyed hot or cold. This easy 15-minute bowl is my Korean-style take: simple, comforting, and full of flavor.

Ingredients You’ll Need

This sesame soba noodle recipe calls for just a handful of simple ingredients — the kind you probably already have. Yet together, they create a perfectly balanced, nutty-salty-sweet sauce that gives the noodles that comforting Korean-style warmth.

Soba (buckwheat) noodles: Use Korean memil guksu or Japanese soba — both have that earthy buckwheat flavor and chewy texture that soaks up sauce beautifully.

Green onion: The star of the dish. You’ll need plenty — about two small bunches. Half gets sautéed to flavor the sauce, the rest added fresh for a bright finish.

Sesame-soy sauce mix: Made with soy sauce, toasted sesame oil, a splash of rice vinegar, sugar, and a touch of ginger. It’s pantry-friendly but full of depth — nutty, savory, and lightly sweet, just like many Korean noodle dishes.

Toppings: Finish with sesame seeds and crumbled seaweed for a nutty crunch.

How to Make Sesame Soba Noodles: Step-by-Step

Mix the sauce. Whisk together the soy sauce, sesame oil, vinegar, sugar, and ginger until smooth. Having it ready before you start cooking keeps things effortless once the noodles are done.

Cook the soba. Boil the noodles following package directions. When the pot threatens to bubble over, splash in a bit of cold water — it’s a little Korean trick that helps the noodles cook evenly and gives them a nice, chewy texture (I use it in kongguksu (Korean soy milk noodles), too). Rinse briefly under cold water to stop the cooking but keep them warm.

Bring it all together. In a skillet or wok, sauté half the green onion in a drizzle of oil until fragrant. Pour in the sauce, let it bubble for a few seconds, then toss in the noodles. Add the remaining green onion, a sprinkle of sesame seeds, and crumble of seaweed on top. That’s it — warm, nutty, and perfectly slurpable soba bowl in about 15 minutes.

Serving Ideas & Variations

These sesame soba noodles are delicious on their own, but you can also toss in blanched spinach, sautéed mushrooms, or tofu for a heartier bowl. Try topping them with lots of crumbled roasted seaweed, crispy mandu dumplings, or grilled shrimp for a quick noodle meal that feels right out of a cozy Korean café.

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