This quick and easy sesame soba noodles recipe makes a simple Japanese side dish or easy main meal. The noodles can be served hot or cold and are on the table in 20 minutes or less!
This recipe is brought to you by Kroger
When we talk about where to go if we’re eating out, our favorite spots will almost always be Asian cuisine. Thai, Vietnamese, Korean, and of course Japanese meals are the ultimate tickler to our taste buds.
When we go out to eat, we don’t even think about how complicated a dish might be. But when we cook at home, you can bet your chopstick that simplicity is a big part of our dinner-making decisions.
This Japanese soba noodle recipe ticks all of our favorite recipe-making boxes. It’s fast. It’s easy. It’s totally flavorful. And it goes with so many of our favorite mains, and it even makes a main meal all in itself.
We love eating Asian food, but sometimes rice as a side can become a bit boring. That’s where these sesame-infused buckwheat soba noodles come in.
Heidi’s Tips for Recipe Success
- Soba noodles are best served simply. They don’t need creamy sauces or complicated ingredients to dress them up.
- They are best made al dente to keep their slightly earthy chew. A few minutes boiling time is all you really need.
- Unlike traditional pasta noodles, soba noodles DO need a rinse or two in cold water to remove the gluten and starches released while cooking so they don’t turn into mush.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Soba noodles — These days, soba noodles are easier to find, so you don’t have to go to a specialty or Asian grocery store to get them. I find mine at my local Smith’s Marketplace where Kroger sells soba noodles under their HemisFares brand, featuring imported products from around the globe.
- Soy sauce — The saltiness of soy sauce can vary from brand to brand. If you are sensitive to salt, I recommend using low-sodium soy sauce (you can always add salt in the end if you feel it’s not salty enough). Also, as soy sauce ages, its salt level can increase.
- Toasted sesame oil — Make sure yours is fresh. Sesame oil has a short shelf life and will deteriorate in quality once it’s been opened if not stored correctly. I keep mine in the refrigerator, but also always have a fresh bottle as a backup in my pantry.
- Rice vinegar — Has a delicate, fruity flavor that works well in a variety of Japanese dishes.
- Sugar — You need a little sugar to offset the salty, umami flavors of the sauce.
- Canola oil — You want to cook the green onions in a neutral-flavored oil so their delicate onion flavor can shine.
- Green onions — Read the recipe card closely; some of the green onions are diced, and some are cut into ½-inch pieces (see photo above).
- Toasted sesame seeds — I used a combination of white and black seeds.
How to Cook Sesame Soba Noodles
- Cook the soba noodles. The key to cooking soba noodles is to add them boiling water (never cold) and stir them occasionally to prevent clumping. Rinse them immediately with cold water to remove the excess starch and prevent them from being sticky.
- Whisk together the sauce. I like to do this while the soba noodles are boiling.
Heidi’s Tip: If you like a spicier bite, add a pinch of red pepper flakes or ¼ teaspoon of chili garlic sauce to the mix.
- Quickly cook the green onions. The green onion is chopped in two different ways: in ½-inch lengths and diced. The larger pieces of green onion are quickly cooked before the sauce is added to the pan.
- Sauce it up. When the noodles go in, toss in a bunch of the diced green onion to cook in the warm noodles and sauce, reserving some to toss on just before serving for a fresh crunch and bite.
- Garnish with sesame seeds. To toast your sesame seeds, use a dry pan over medium-high heat. Move the seeds around often in the pan to avoid burning. Don’t skip this step, it toasting totally makes the difference.
FAQs
Soba noodles are made from buckwheat flour and wheat flour and have a slightly nutty, earthy taste. “Soba” is the Japanese name for buckwheat, with buckwheat noodles being higher in protein and fiber than many other noodles.
Sticky or gummy soba noodles are often the result of overcooking and / or forgetting to rinse them immediately under cold water. If you don’t rinse the noodles, the extra starch will cling to them and make them sticky.
Toasted sesame oil has a much richer sesame flavor, but you may use regular sesame oil as well.
New & Unique Topping Ideas: Treasure EmporiYUM
These sesame soba noodles are amazing on their own or as a simple side dish, but they also make a super easy base for DIY noodle bowls.
Sure, you can slice up some baked chicken breast, teriyaki chicken, or crispy chicken katsu.
Or even better…
I just recently discovered some awesome, new-to-me products at Smith’s aka Kroger thanks to their Treasure EmporiYUM, a curated section of some of the most unique, hand-crafted items from their Simple Truth, Private Selection, and Hemisfares brands.
It’s where I discovered these unique toppers for my sesame noodles:
- Pan-sear a few Private Selection Argentinian Red Shrimp seasoned with olive oil, minced garlic, kosher salt, and black pepper. These shrimp are my new favorites because they taste cleaner and are a bit sweeter, too.
- Keeping with the Asian flavors and cooking pot stickers straight from the freezer. I like the Private Selection Sesame Ginger Shrimp Potstickers. (If you ever make them on their own, this sesame soy sauce for these soba noodles does a great job as a potsticker dipping sauce too.)
What to Serve with Soba Noodles
- Chicken — Slow Cooker Teriyaki Chicken, Chicken Satay
- Fish — Broiled Miso Cod, Chili Crisp Salmon
- Beef — Marinated Flank Steak With Asian Chimichurri Sauce
- Veggies — Smashed Cucumber Salad, Sesame Brococli, Asian Broccolini
If you make this recipe, please let me know! Leave a 
rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
THE BEST Sesame Soba Noodles
Ingredients
- 10 ounces HemisFares Soba Air-Dried Buckwheat Noodles
- ⅓ cup soy sauce , regular or less sodium (see note below)
- 2 tablespoons rice vinegar
- 3 tablespoons toasted sesame oil
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon sugar
- 1 tablespoon canola oil
- 2 cups green onions , chopped in ¼-inch pieces
- ½ cup green onions , minced
- 3 tablespoons toasted sesame seeds
Instructions
- Bring a large pot of water to a boil and cook the soba noodles for 4-5 minutes or just until tender, stirring occasionally so the noodles don't clump. Drain in a colander and rinse well under cold water, tossing to remove the starch.
- While the noodles are cooking, in a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Set aside.
- Heat a large skillet over medium-high heat. Add the canola oil and heat until shimmering then add the chopped green onions. Cook, stirring, for 15 to 30 seconds or until fragrant.
- Add the soy and sesame mixture and cook for 30 seconds, Add the noodles and toss until the noodles are heated through. Add the remaining minced green onion and half of the sesame seeds. Garnish with the remaining seeds and serve warm or at room temperature.
Notes
Nutrition
More Asian Noodle Recipe Ideas
- Shrimp Soba Noodles
- Udon Noodle Soup
- Udon Noodle Stir Fry
- Grilled Chicken and Vermicelli Noodle Salad
- Ramen Noodles With Steak
- Asian Ramen Noodle Salad
- Pad Thai
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This post is sponsored by Kroger. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.
Peter
Ouch, much too salty! should’ve read the comments. Will probably try with just a fraction of the soy sauce next time…
Sorry you felt so. Some soy sauces have more sodium than others.
Bert
Just not really tasty.
Hayley
We’re sorry this wasn’t your cup of tea, Bert!
Nicole
as I was cooking the noodles, I read the comments about it being too salty. ended up only using half the soy sauce mixture, and think it was still very salty. the recipe also didn’t really have enough other flavours for me except for salt, unfortunately. I think this recipe has some mistakes in it
Hayley
Hey Nicole, we’re sorry you had a poor experience with this recipe and we appreciate your feedback. Do you know if your soy sauce was old? If so, they can get saltier with age, and they can also differ a fair amount from brand-to-brand.
KG
WAY too salty. Iknew I should have gone with my gut and decreased the soy sauce. wish I would have! ended up having to add more plain noodles and then rinse off half the sauce.
Hayley
Hey there, we’re sorry to hear this was too salty for you! The soy sauce amount is correct and we’ve never found it to be too salty.
Janay
I felt the same way, I had already reduced from 1/3 a cup to 1/4 and I still had to add honey to offset it
Hayley
We’re sorry to hear this didn’t turn out well for you, Janay!
Robin
This was my instant reaction too. I was going to cut it to 3 TBS, but went with the recipe as written (like I always do the first time.) Everything else was spot on, but wow- that salt overwhelmed me. Can’t wait to make it again later this week with less soy.
Amber
I made this tonight, but added some Vietnamese Chili Garlic Sauce because my boyfriend likes everything spicy. It was amazing, and I’ll definitely make again!
Hayley
We’re happy you loved it, Amber!
Dorrie
I am curious if everyone who liked this recipe used 3 TABLESPOONS or 3 teaspoons of Sesame Oil? I found that the recipe, as written with 3 Tablespoons, is way too strong. I also used low sodium soy sauce, so mine didn’t seem too salty.
I will try again with a lot less sesame oil.
Amber
I added 3 Tbs. and liked it and didn’t find it overpowering, but I also added chili garlic sauce for heat and substituted coconut aminos for soy sauce, which helps tone down the saltiness.
TQ
Such a simple recipe and delicious!! I added garlic & sriracha sauce.
Glad you enjoyed!
Liiketilat Vantaa
Thank you for sharing the recipe. I appreciate the delicious and healthy meal option. Can’t wait to try it out!
Jos
Great quick and easy recipe. Made it last night for our dinner with seared tuna slices on top. I added minced garlic and minced ginger to the sauce and used palm sugar.
Alice
Easy recipe for a weeknight dinner. I would reduce the rice vinegar by a table spoon or two but the overall flavour was great. Would make again as I always have the ingredients.
Kristine
Easy to make but soy was overpowering. Would cut the amount of soy in half next time.
Daniela Bianchetti
This recipe made my family trustable cooking Asian Food! I serviced with Teriyaki steak and it was a big hit. I love how the ingredient are simple and easy to find. Thanks for sharing such great recipe!
Ng Ai Wee
Less is more. Love the simple recipe yet it’s real food.
Alex
Was looking for something easy to cook after a long day. This was just the ticket. Simple and delicious, thanks for a great recipe!
Amelia
I made this and added cabbage (half a head sliced thin and cooked separately with garlic, soy and mirin) and added two fried eggs with runny yolks on top. It was AMAZING. This is a great base for all kinds of soba dishes. I thought the sauce was perfect, not too salty at all.
Ashley @ Foodie Crush
Great addition!
Allie P
The sauce is delicious! I added some chopped fresh bell peppers and sliced napa cabbage. Tasted great!
Lisa
so delish and so easy!! I am very excited to impress my family :)
Chris Gibson
Am cooking this for dinner tonight! Started to make the sauce and the article talks about rice wine vinegar to be included in the sauce, but the recipe has omitted it. I hate that. But you’ve failed this recipe. Better luck next time.
Marian Lund
That’s rude. Why can’t people be nice?
L Kennedy
Hi there, can you clarify is it regular sesame oil or toasted sesame oil, or would either work? Thanks, looks great!
Ashley @ Foodie Crush
Either would work!
Janine
This dish is just great. Sometimes I don’t have much time for cooking, so I just make me this soba noodles and I love them. Thanks for this recipe, I really cook it nearly one or two times the week. <3
Ashley @ Foodie Crush
Thanks os much! I hope you will try more of the recipes too!
Kyle Crewey
Soy was a bit strong. I wold knock it down to 1/4 cup. However over all I liked. I added shrimp and stir-fry veggies.
Ashley @ Foodie Crush
Thanks for the feedback!
Peter G
Made this tonight with tsuyu (soba sauce) instead of soya as I had some to use up. Loved it. A++ will make again!
Zoe
Amazing recipe !! Will be adding to my cookbook thank you :)
teddy
1/3 cup when everything else is in spoons? can you tell me how many spoons in 1/3 cup.. 1/3 cup big cup, 1/3 cup small cup? Thanks
Not Impressed
Total waste of ingredients! This was a SOY bomb.
Did any of these commenters actually make this recipe? Or does everyone just comment out of loneliness?
Ashley @ Foodie Crush
So sorry this wasn’t a hit for you!
Mike
LOL. Completely agree, so much salt …. I was in a coma for about 45 minutes after eating this.
Mal
You don’t have to be so mean about it
Samirah
Thank you I thought I was tripping xD
The amount of sodium I consumed because I didn’t want to waste food…
L
I ALWAYS, ALWAYS use lower sodium soy sauce for any recipe that calls for soy sauce. It’s never too salty that way. Try it.
Bonnie J Pritchard
I cut down on the soy sauce and the sugar. Delicious…..
Scott G
Just made it last night with salmon for my wife. It turned out great, and my wife loved it! I wasn’t sure how soba noodles would taste since I’ve never had them before. Thanks for the recipe!
Scott G
Just made it last night with salmon for my wife. It turned out great, and my wife loved it! I wasn’t sure how soba noodles would taste since I’ve never had them before. Thanks for the recipe!
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Rightquotes4all
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Peeyush Anand
Wow, It looks delicious. I am going to try it by today. Thanks for sharing.
chahinez tabet aoul
I loved reading this recipe, I am so obsessed with sesame seeds and sesame oil!! I will definitely have to try this one out :)!
Ps: Love your photography skills!
Ashley @ Foodie Crush
Thank you so much! Enjoy!
Sabrina
I forgot about these, at least until this recipe reminded me, probably because I don’t eat pasta very often at all these days but am able to skip the damn diet once in a while and these will work for that, especially with teriyaki chicken, thank you
Ashley @ Foodie Crush
This one will be worth it!!
Brasserie Louis
Thank you for sharing such a tasty & easy recipe which can be ready within less than 20 minutes. Waiting for more such easy dishes!