Soft, springy, nutty soba noodles dunked in flavourful sesame-garlic sauce, topped with crunchy sesame seeds are perfect for quick & easy meal. The recipe is vegan, vegetarian and can easily be made gluten free.
You need just 10 to 15 minutes and handful of ingredients to make these Japanese buckwheat noodles. They can be enjoyed warm, at room temperature or even chilled; making them a great option for summers also when you don’t want to spend too much time in kitchen.
To add more nutrition to them, you can add steamed broccoli, sautéed mushrooms, bok choy, spinach, crispy tofu or any protein of your choice.
Are soba noodles gluten free?
Soba noodles are a type of Japanese noodles primarily made from buckwheat flour but they may not be necessarily gluten free as sometimes little bit wheat flour is also added while making them. Buckwheat are seeds of a flowering plant and hence naturally gluten free, making their flour a great option for gluten free recipes.
To make sure your soba noodles are gluten free, always check the ingredients list on it packet. I have used here WANG soba noodles which are made of buckwheat, wheat four, tapioca starch, salt & water (Feel free to use any brand of your choice).
I tried these soba noodles first time in Philippines and liked their unique nutty flavour & chewy texture. I bought its 300 gms (10.58 oz) packet from one of the grocery stores there but you can easily find it on Amazon also. As per the packet, it has 3 servings which means 100 gms per serving.
In comparison to regular noodles, buckwheat noodles are greyish in colour, have a peculiar taste of their own and take lesser time to cook. Apart from this recipe, you can stir fry them or use them in soups or cold salads.
The boiled noodles are tossed in an umami packed dipping sauce made by simply combining soy sauce, sesame oil, honey / maple syrup and rice vinegar. I have added sriracha also to add spiciness but you can skip it also. If you want to make this sauce gluten free, replace soy sauce with tamari.
The noodles are topped with generous sprinkle of toasted sesame seeds which add crunchy nutty texture and spring onion greens for fresh peppery taste. You can even use fresh garlic chives as garnishing. Hope you would try & like these yummy easy sesame soba noodles.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
Ingredients: (For 2 servings)
- Soba Noodles (uncooked)- 200 gms (7 oz)
- Sesame seeds (toasted)- 2 tsp
- Spring Onions greens- 3 to 4 tbsp
- Broccoli florets- 1 + 1/2 cup (optional)
- For noodle sauce:
- Soy Sauce- 4 tbsp
- Garlic Cloves (minced)- 2
- Ginger (grated)- 1 tsp
- Sesame Oil- 2 tbsp
- Rice Vinegar- (1+1/2) tbsp
- Honey / Maple Syrup- 1 tbsp
- Sriracha- 1/2 tbsp (optional)
(Note: Instead of sriracha, you can even use ground black pepper. If you want to keep the recipe gluten free, opt for 100% buckwheat noodles and swap soy sauce with tamari.)
Directions:
Step 1:
Add around 5 to 6 cups of water to a large pot and bring it to boil. Add soba noodles to it and cook as per the time mentioned on packet instructions. Here I have cooked them for 6 to 7 minutes.
Step 2:
Once done, transfer the noodles over a colander. Rinse them under running water to stop further cooking. Toss them in between to wash off all the starch. Shake off the colander to drip extra water and transfer the noodles to a large bowl.
(Tip: If you are not going to use the noodles immediately, toss them in 1 tsp sesame oil to prevent from clumping.)
Step 3:
If you are not adding broccoli, skip this step. In the same pot (in which we cooked the noodles), add broccoli and boil for 3-4 min (depending on how cruncy or soft you like them to be). Strain & transfer them to same bowl as noodles.
Step 4:
In a small bowl add all all the ingredients of noodle sauce along with 1 tsp sesame seeds. Mix well. Give it a taste and adjust sauces or add salt if required.
Step 5:
Pour this sesame-soy sauce over noodles & broccoli. Toss well so that all ingredients are mixed properly. Add spring onion greens & mix gently. Garnish with more sesame seeds before serving. Enjoy!
Variation:
I tried the viral tiktok chilli-oil version of this recipe and it turned out tasty too. Take grated ginger-garlic, sesame seeds and chilli flakes in a bowl. Pour sizzling hot sesame oil over it and give a good mix. Add soy sauce, vinegar and honey to it (skip sriracha as chilli flakes are already there) and mix once again. Pour this sauce over boiled noodles and give it a good toss. Garnish with spring onion greens and enjoy!
Tips:
- To make these noodles more filling, you can also add some crispy tofu or air fried mushrooms to them.
- Any leftovers can easily be stored in airtight container in fridge upto 2 days.
- Do not over cook the noodles as they will otherwise turn lumpy & mushy. Rinsing is an important step to prevent further cooking and washing off the excess starch, so please do not skip it.
- Lightly toasting the sesame seeds before adding makes them crunchier and more aromatic. You can quickly toast them in a small pan for 2-3 minutes on medium low flame. They can burn quickly so keep stirring them in between.
More asia style noodles recipes:
If you try this recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai.
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(3 votes, average: 5.00 out of 5)
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