Sesame Soba Noodles

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Sesame Soba Noodles
  • Test Kitchen-Approved
Author Notes

I collaborate often with a colleague who is also a great cook. Whenever she comes to work with me for a day, she brings this delicately seasoned sesame soba noodle “salad” for us to share. My contribution is crisp, sweet, Fuji apples quartered and spread with freshly-ground peanut butter, a heavenly dessert. Green tea completes this simple but deeply satisfying brown bag lunch menu. – AppleAnnie —AppleAnnie

Test Kitchen Notes

What a nice addition to a non-traditional lunch box! This recipe is super easy and healthy. The dressing has a nice balance of flavors. You could make this a more substantial lunch by adding whatever leftover protein you have sitting in the fridge: chicken, beef, veggies, tofu, etc.

Thumbs & chopsticks up! – sticksnscones

—The Editors

  • Serves

  • 1/3 cup

    sesame seeds

  • 8 ounces

    soba noodles

  • 2-3 teaspoons

    rice vinegar

  • 5 teaspoons

    soy sauce or Tamari sauce

  • 2 teaspoons


  • 2 teaspoons

    sesame oil

  • 1/2 -1 cups

    crisp cut up vegetables (red peppers, snow peas, carrots, steamed green beans, radishes, etc.)
  1. Toast sesame seeds in frying pan until golden.
  2. Cook the noodles according to package instructions, typically 6 to 8 minutes. While the noodles cook, whisk the dressing ingredients (rice vinegar, soy sauce, honey and sesame oil) in a large bowl.
  3. When the noodles are soft, drain and rinse under cold water. Transfer the cooled noodles into the bowl with the dressing. Mix well and add the toasted sesame seeds. Refrigerate over night, the noodles will absorb the dressing.
  4. When packing lunch, fill a lidded container 2/3 full with the noodles, and top off with the fresh vegetables. Alternately pack the vegetables separately and add to the noodles at lunchtime.

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