Sesame Soba Noodles Recipe
Tender buckwheat soba noodles tossed in a nutty sesame dressing create a refreshing, umami-rich dish that balances earthy flavors with bright hints of ginger and spring onion.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">280g dried buckwheat soba noodles</li><li class="ingredients-single-item">60ml toasted sesame oil</li><li class="ingredients-single-item">45ml low-sodium soy sauce (or tamari for gluten-free)</li><li class="ingredients-single-item">30ml rice vinegar</li><li class="ingredients-single-item">15ml maple syrup (or honey)</li><li class="ingredients-single-item">2 tbsp tahini (sesame paste)</li><li class="ingredients-single-item">1 tbsp fresh ginger, finely grated</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp white sesame seeds, toasted</li><li class="ingredients-single-item">1 tbsp black sesame seeds</li><li class="ingredients-single-item">3 spring onions, thinly sliced</li><li class="ingredients-single-item">1 medium cucumber, julienned</li><li class="ingredients-single-item">2 tsp chili flakes (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Large pot for boiling noodles</li><li class="equipment-single-item">Colander</li><li class="equipment-single-item">Mixing bowl for ice bath</li><li class="equipment-single-item">Small skillet for toasting sesame seeds</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Bring a large pot of water to a rolling boil. Unlike Italian pasta, soba noodles don't require salt in the cooking water as they already contain salt. Once boiling, add the soba noodles and stir gently to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Cook the soba noodles for about 4-5 minutes, or according to package instructions. Be careful not to overcook—properly cooked soba should be tender but still have a slight bite (al dente). Test by taking a strand and biting through it.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the noodles cook, prepare an ice bath by filling a large bowl with cold water and ice cubes. This will stop the cooking process and give the noodles their characteristic chewy texture. Also, place a colander in the sink.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>When the noodles are done, drain them in the colander and immediately transfer to the ice bath. Using your hands, gently swish the noodles in the cold water to remove excess starch. This prevents them from becoming gummy and helps the sauce adhere better.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Drain the cooled noodles thoroughly and gently pat them dry with a clean kitchen towel. Transfer to a large mixing bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a small skillet over medium heat, toast the white sesame seeds until fragrant and golden, about 2-3 minutes. Shake the pan frequently to prevent burning. The toasting process releases essential oils in the seeds, intensifying their nutty flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a medium bowl, whisk together the sesame oil, soy sauce, rice vinegar, maple syrup, tahini, grated ginger, and minced garlic until smooth and emulsified. The tahini may initially resist blending, but keep whisking until the sauce becomes homogeneous.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the sesame dressing over the cooled soba noodles and toss gently but thoroughly to coat every strand. The noodles will absorb some of the dressing as they sit, so be generous with the sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fold in most of the sliced spring onions and julienned cucumber, reserving some for garnish. Add the toasted white sesame seeds and black sesame seeds, keeping a small amount aside for the final presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the dressed noodles to a serving platter or individual bowls. Garnish with the remaining spring onions, cucumber, sesame seeds, and chili flakes if using. For best flavor, allow the noodles to rest for 10-15 minutes before serving to let the flavors meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve the sesame soba noodles at room temperature or chilled. They will keep well in the refrigerator for up to 2 days, making them perfect for meal prep. If refrigerated, allow them to come to room temperature before serving, and consider refreshing with a small drizzle of sesame oil.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is it important to rinse soba noodles in cold water after cooking?
Rinsing soba noodles in cold water is crucial as it removes excess starch that can make them gummy. The cold water also stops the cooking process immediately, giving the noodles their characteristic chewy texture and preventing them from clumping together when dressed.
Can I make the sesame dressing ahead of time?
Yes, the sesame dressing can be made up to three days ahead and stored in an airtight container in the refrigerator. This actually improves the flavour as it allows the garlic and ginger to fully infuse into the oil. Just whisk well before using as separation may occur.
Are buckwheat soba noodles gluten-free?
Traditional soba noodles contain both buckwheat flour and wheat flour, making them not gluten-free. However, 100% buckwheat soba noodles are available which are gluten-free. Always check packaging carefully, and pair with tamari instead of soy sauce for a completely gluten-free dish.
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