Sesame Soba Noodles

Cold, springy soba noodles are tossed in a light, tangy sesame-soy dressing with green onions and roasted seaweed. This easy sesame soba noodles recipe is ready in just 10 minutes. Serve it chilled for a refreshing lunch, light meal, or side dish.

Sesame soba noodles are a cold Japanese-inspired noodle dish tossed in a soy sauce, sesame, and rice vinegar dressing. I first tried something similar at a Japanese restaurant on a hot summer afternoon and loved how refreshing the chilled noodles were, so I recreated them at home.

It has become my go-to meal on busy weeknights, and I'll often pair it with a fried egg and cucumber salad for a complete meal. After making them many times, I found that rinsing the cooked soba thoroughly under very cold water and draining it well keeps the noodles springy and prevents excess water from diluting the dressing.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

• Buckwheat Soba Noodles: Look for these gray Japanese noodles in the dried noodle section of Asian grocery stores. For gluten-free, use soba noodles made without wheat flour.
• Green Onions: Finely chop them so you don't get large pieces in each bite.
• Toasted Sesame Seeds: If unavailable, toast raw sesame seeds in a dry pan over medium heat until golden and fragrant.
• Nori: Cut into very thin strips, about 1 inch long and ⅛ inch wide. Crushed roasted seaweed snacks or Korean roasted seaweed flakes also work.

Noodle Dressing

• Regular Soy Sauce: Light soy sauce or low-sodium soy sauce also works. Do not substitute with dark soy sauce because it's overpowering in flavor. For gluten-free, use tamari or gluten-free soy sauce.
• Toasted Sesame Oil: This is more flavorful than untoasted sesame oil.
• Rice Vinegar: Apple cider vinegar also works.
• White Granulated Sugar: Cane sugar also works.

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Instructions

Below are step-by-step instructions on how to make sesame soba noodles:

1. Mix the dressing: Whisk the soy sauce, sesame oil, rice vinegar, and sugar in a small bowl until the sugar dissolves.

2. Boil the noodles: Bring a large pot of water to a boil over medium-high heat. Add the buckwheat soba noodles and cook until al dente, about 1 minute less than package directions. My noodles took about 5-6 minutes to cook.

3. Rinse and drain: Strain the noodles in a colander and rinse thoroughly under very cold running water until completely cool. Shake the colander well until the noodles are no longer dripping to remove as much excess water as possible.

4. Toss the noodles: Transfer the noodles to a large mixing bowl. Pour the dressing over the noodles, add the toasted sesame seeds and sliced green onions, and toss well.

5. Garnish and serve: Divide the noodles into bowls, top with nori strips, and immediately serve cold.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Enjoy cold straight from the refrigerator.
• Freezer: I don't recommend freezing these noodles because thawing makes them soft and mushy.

Pairing Suggestions

Serve sesame soba noodles with:

• Miso Soup: The warm, savory broth contrasts nicely with the cold noodles.
• Japanese Crab Corn Salad: The crisp, creamy salad adds a refreshing texture contrast.
• Chicken Katsu: The crispy chicken adds protein and a crunchy contrast to the chilled noodles.