Warm Sesame Soba Noodles (Korean-Style)

Sesame soba noodles are topped with crumbled seaweed

Warm Sesame Soba Noodles (Korean-Style)

Warm sesame soba noodles tossed in a Korean-style sesame soy sauce with green onion. Cozy, nutty, and ready in 15 minutes.

Course Lunch, Noodles

Cuisine Korean

Diet Low Lactose, Vegan, Vegetarian

Keyword 15 minute dinner, buckwheat noodles, easy noodle bowl, Korean soba noodles, memil guksu, sesame soba noodle bowl, sesame soba noodles, sesame soy sauce noodles, soba noodle recipe, soba noodles, vegetarian soba noodles, warm soba noodles

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 415

Author Hyegyoung K. Ford

Ingredients

1/3 cup (80 ml) soy sauce
3 tbsp (45 ml) sesame oil
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) brown sugar or honey
1 tsp (5 ml) ginger paste
1/2 tsp (2.5 ml) black pepper
10 oz (285 g) buckwheat (soba) noodles
1 tbsp (15 m) oil
2 bunch green onion finely chopped
2 tbsp (15 g) toasted sesame seeds
1 cup (25 g) crumbled roasted seaweed optional

Instructions

Mix soy sauce, sesame oil, vinegar, brown sugar, ginger, pepper in a mixing bowl; set aside. Chop green onion finely.
Cook your soba 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. 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. Serve with fried dumplings, tofu, or grilled shrimp for a complete meal.

Nutrition