Sesame Soba Noodles

DSC_0155Remember in college how hungry you were all the time? And, how poor you were? And, how nothing should take you more than 10 minutes to make because you just didn’t have that kind of time? And, how you could eat ramen for every meal like your life depended on it? Well at one point, I decided that there had to be a better dish than the classic ten cent ramen noodle bags because there was no way that stuff was good for you. I forget how I stumbled on the recipe, I think I may have even gotten it from one of my fellow soccer team members, but one thing is for sure; I would never forget it. It has been ingrained into my memory due to the fact that I made it so repeatedly. Hey, at least I remember something from college, right? Kidding (kinda). Soba noodles were the perfect star ingredient when I decided I needed to change up my noodle game (because they are made from buckwheat, which is gluten free, and they are packed with protein and manganese!). The sesame garlic soy sauce is incredibly flavorful too and only gets better as it sits in the fridge. That brings me to my next point; these noodles are EXCELLENT served cold straight out of fridge (which is sort of my favorite way to eat it!). The recipe makes about 4-5 servings so there will be plenty leftover for lunch or a midnight snack or whatever! Enjoy! 

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Sesame Soba Noodles

Serves 4


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Prep Time
6 min

Cook Time
4 min

Total Time
10 min

Prep Time
6 min

Cook Time
4 min

Total Time
10 min

Ingredients
  1. 1 package organic soba noodles (9.5oz)
  2. 1/4 cup soy sauce
  3. 1 TBSP sesame oil
  4. 2 TBSP seasoned rice vinegar
  5. 1 tsp canola oil
  6. 1 tsp chili garlic paste (or Sriracha), optional
  7. 3 cloves garlic, finely diced and then minced (use a fork if you don’t have a mincer!)
  8. 1 TBSP minced/grated fresh ginger (or 1/2 tsp ground ginger)
  9. 2 green onions, diced
  10. toasted sesame seeds, garnish
  11. sriracha for serving
Instructions
  1. Cook soba noodles per package directions. While the water is boiling, prepare the sesame sauce.
  2. In a small bowl combine soy sauce, sesame oil, rice vinegar, canola oil, chili paste, garlic and ginger and whisk with a fork until well combined.
  3. When the noodles are ready, drain and return to the saucepan. Pour the sesame sauce all over the noodles. Add the green onions and toss again. Serve with toasted sesame seeds and a drizzle of hot sauce if needed.
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