These sesame soba noodles are a quick, flavorful escape to a world of umami and crunch. In just 20 minutes, you’ll have a dish that combines nutty soba noodles with a silky sesame sauce, topped with vibrant veggies and a sprinkle of toasted sesame seeds.
The contrast of tender noodles and crisp toppings creates a satisfying texture in every bite. Perfect for busy weeknights or a light lunch, this recipe delivers bold flavors without the fuss.
The savory sauce, brightened with a hint of tanginess, clings to each strand of soba, making it irresistibly slurp-worthy. It’s a meal that’s as nourishing as it is delicious, ready to impress in no time.
What You’ll Need for Sesame Soba Noodles?
- Sesame Dressing:
- ¼ cup rice vinegar
- 2 tablespoons tamari (or soy sauce as a substitute), plus more for serving
- ½ teaspoon toasted sesame oil, plus more for serving
- 1 teaspoon grated fresh ginger
- 1 garlic clove, grated
- ½ teaspoon maple syrup or honey
- For the Soba Noodles:
- 6 ounces soba noodles (check for gluten-free if needed)
- 1 lemon wedge, for squeezing
- 2 avocados, sliced
- 2 cups blanched snap peas (or substitute with snow peas)
- ¼ cup edamame (shelled)
- 1 watermelon radish, or 2 red radishes, very thinly sliced
- ¼ cup fresh mint leaves
- Sesame seeds, for garnish
How to Make Sesame Soba Noodles
- Make the dressing: In a small bowl, whisk together the rice vinegar, tamari, toasted sesame oil, grated ginger, grated garlic, and maple syrup (or honey). Set aside.
- Cook the soba noodles: Bring an unsalted pot of water to a boil. Add the soba noodles and cook according to the package instructions (usually 4-6 minutes). Drain and rinse well under cold water to remove excess starch and prevent clumping.
- Toss the noodles: In a large bowl, toss the rinsed soba noodles with the prepared dressing until evenly coated.
- Prepare the toppings: Squeeze fresh lemon juice over the avocado slices to prevent browning. Thinly slice the radish and gather the snap peas, edamame, and mint leaves.
- Assemble the bowls: Divide the dressed soba noodles into 2 to 4 serving bowls. Top with avocado slices, snap peas, edamame, radish slices, and fresh mint leaves. Sprinkle with sesame seeds for garnish.
- Serve: Drizzle with additional tamari or toasted sesame oil, if desired. Enjoy immediately!
Customize Your Noodles with Creative Toppings
While this recipe includes avocado, snap peas, and radish, feel free to get creative with your toppings! Try adding shredded carrots, cucumber ribbons, or even crispy tofu for extra texture.
For a spicy kick, sprinkle on some chili flakes or drizzle with sriracha. Don’t forget to finish with a generous sprinkle of sesame seeds for that nutty crunch!
Perfect Pairings for a Complete Meal
These sesame soba noodles make a light yet satisfying meal on their own, but they also pair beautifully with other dishes.
Serve alongside miso soup, steamed dumplings, or a simple green salad for a well-rounded Asian-inspired feast. For a heartier option, add grilled chicken or shrimp.
Quick Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days. To refresh the noodles, add a splash of water or tamari before reheating in the microwave or on the stovetop. Pro tip: Keep the avocado separate and add it fresh when serving to prevent browning.
Time-Saving Hacks for Busy Cooks
To save time, prep the dressing and chop your veggies ahead of time. You can also use pre-cooked edamame or frozen snap peas for convenience. If you’re in a rush, skip the blanching step and toss the snap peas in raw—they’ll still add a refreshing crunch!
Common Questions Answered
Can I use a different type of noodle? Absolutely! Udon or rice noodles work well as substitutes. Is there a gluten-free option?
Look for 100% buckwheat soba noodles, as traditional soba often contains wheat. Can I make this ahead? Yes, but add the avocado and fresh herbs just before serving to keep them vibrant.
Sesame Soba Noodles
Ingredients
Sesame Dressing
- 1/4 cup rice vinegar
- 2 tablespoons tamari plus more for serving
- 1/2 teaspoon toasted sesame oil plus more for serving
- 1 teaspoon grated fresh ginger
- 1 clove garlic grated
- 1/2 teaspoon maple syrup or honey
For the Soba Noodles
- 6 ounces soba noodles
- Lemon wedge for squeezing
- 2 avocados sliced
- 2 cups blanched snap peas
- 1/4 cup edamame
- 1 watermelon radish or 2 red radishes, very thinly sliced
- 1/4 cup fresh mint leaves
- Sesame seeds
Instructions
- Make the dressing: In a small bowl, whisk together the vinegar, tamari, sesame oil, ginger, garlic, and maple syrup. Set aside.
- Bring an unsalted pot of water to a boil and cook the soba noodles according to the package directions. Drain and rinse well in cold water. This helps to remove starches that cause clumping.
- Toss the noodles with the dressing and divide into 2 to 4 bowls. Squeeze fresh lemon juice onto the avocado slices and add to the bowls along with the snap peas, edamame, radish, mint, and a sprinkle of sesame seeds. Drizzle with more tamari or sesame oil, if desired.