These sesame soba noodles are the perfect quick and easy side for a weeknight meal. Sauté up a nice piece of salmon or some tempeh, and you’re done! I love this recipe because it serves four, or two with great leftovers.
This recipe is bright, fresh and super customizable. While you may want to stick to the recipe proportions, you can add whichever veggies you like. I went with edamame, boy chow, mushrooms and radish, but broccolini or fried tofu would have been great as well!
These sesame soba noodles are:
Easy to prepare
Meal prep friendly
**Chefs note** Please be careful when cooking soba noodles. Every brands directions vary slightly, so be sure to check the back of the package of whatever brand you use first. Keep them a little underdone so they can soak in the sauce.
Sesame Soba Noodles with Ginger Dressing
These sesame soba noodles are light, bright and fully customizable.
- 6oz soba noodles
- 1/4 cup rice vinegar
- 2 Tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons grated ginger
- 1 teaspoon grated garlic
- 2 teaspoons agave syrup
- 8 oz shitake mushrooms
- 6 baby boy choy
- radishes and sesame seeds, for garnish
- Step 1 Cook the soba noodles according to package directions. Be sure not to overcook them.
- Step 2 Meanwhile, combine the first 6 ingredients in a small bowl.
- Step 3 Saute the mushrooms and baby bok choy and toss with noodles and sauce.
- Step 4 Top with a drizzle of sesame oil, radishes and plenty of sesame seeds