This sesame soba noodle recipe makes a terrific weeknight dinner. Topped with crumbled seaweed and fried dumplings, you’ll have a hassle-free simple soba noodle bowl ready in 15 minutes. Serve warm.

Sesame soba noodles are in a bowl topped with crumbled seaweed and fried dumplings

Soba noodles (aka buckwheat noodles) are becoming more popular in the western world. I call it a good phenomenon. Soba (そば ) is the Japanese noodle made with buckwheat flour. Japanese call it soba noodles, while Koreans call it maemil (메밀).

I grow up eating lots of buckwheat noodle bowls, especially in the summer time in Korea. So I can consider myself a buckwheat buddy.

Out of all sorts of delicious noodle recipes, my all-time favorite would be the buckwheat noodle dish. It is often topped with fermented summer kimchi with spicy sauce. I also often enjoy the same noodles in a cold radish broth – I need to post a recipe for that one soon, so keep your eyes peeled!

Kitchen tongs are holding sesame soba noodles garnished with green onion in a wok

This vegetarian friendly sesame soba noodle recipe is my recent indulgence, and they always turn out very tasty with their unique nutty flavor.

Besides, I couldn’t be any happier about how quickly it came together. Only 15 minutes! That’s ridiculously quick and simple.

So, do you eat soba noodles hot or cold?

I like them both ways depending on the recipes. But with this recipe, I like it warm.

I topped my oodles of noodles with crumbled seaweed and pan-fried dumplings to make it a complete meal. Voila! you’ve got an abundant noodle bowl (or noodle salad depending on how you see it) to comfort a growling stomach.

Sesame Soba Noodle Recipe Ingredients

Ingredients for making sesame soba noodles are shown
  • dried soba noodles: aka buckwheat noodles (You can also use plain wheat flour noodles for this recipe)
  • green onion: need lots of them! (2 bunches)
  • soy sauce: preferably low sodium
  • brown sugar: you can also use white sugar or honey
  • sesame oil: you will need 3 tablespoons. Do you see the size of my yellow oil container?
  • rice vinegar
  • ginger puree: or use minced fresh ginger
  • toasted sesame seeds

How to make Sesame Soba Noodles

Step 1. Make the sauce and chop green onion

Mix all the sauce ingredients in a small bowl and set aside. Chop green onion. Yes, you will use the entire 2 bunches.

Step 2. Cook the soba noodles

What are tips for cooking soba noodles? Add cold water when boiling the noodles. It will make them chewier.

  • Cook your buckwheat noodles according to the package directions (usually 3-4 minutes)
  • When the water comes to a full boil, pour a little bit of cold water to calm the water down. Add more water as it boils up again. This tempering helps the noodle texture to be chewier.
  • Rinse the noodles under cold running water to cool completely. Drain the noodles and set aside.

Step 3. Put together with sauce

  • Heat the oil in a wok or skillet and stir-fry half of the green onion for 30 seconds.
  • Add the sauce and bring to boil and thicken for 15 seconds.
  • Add the noodles and the remaining green onion and toss through. Sprinkle with sesame seeds at the end.

What should you serve with soba noodles

I like to serve it simple by topping with crumbled roasted sesame seeds. If you want to add some protein to your meal, serve with fried tofu, dumplings, or grilled chicken (or shrimp) depending on your diet preference.

Quick sesame soba noodles are topped with crumbled seaweed and fried dumplings

Don’t mind slurping more noodles?

If you enjoy Asian noodles, here are a few recipes I recommend you to try. They are all easy and simple to prepare.

Sesame soba noodles are topped with crumbled seaweed

15 Minute Sesame Soba Noodle Bowl

This sesame soba noodle recipe makes a terrific weeknight dinner. Topped with crumbled seaweed and fried dumplings, you’ll have a hassle-free simple soba noodle bowl ready in 15 minutes. Serve warm.
5 from 1 rating

Ingredients

Instructions 

  • Mix soy sauce, sesame oil, vinegar, brown sugar, ginger, pepper in a mixing bowl; set aside.
  • Cook your buckwheat noodles according to the package directions (usually 3-4 minutes) When the water comes to a full boil, pour a little bit of cold water to calm the water down. Add more water as it boils up again. This tempering helps the noodle texture to be chewier. Rinse the noodles under cold running water to cool completely. Drain the noodles and set aside.
  • Heat the oil in a wok or skillet and saute half of the green onion for 30 seconds. Add the sauce and bring to boil and thicken for 15 seconds.
  • Add the noodles and the remaining green onion and toss through. Sprinkle with sesame seeds and crumbled seaweed (if using) on top.
Calories: 415kcal, Carbohydrates: 59g, Protein: 13g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 7g, Trans Fat: 1g, Sodium: 1648mg, Potassium: 280mg, Fiber: 1g, Sugar: 4g, Vitamin A: 123IU, Vitamin C: 2mg, Calcium: 82mg, Iron: 3mg
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.