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Sesame Soba Noodles

Sesame Soba Noodles
Recipe At-A-Glance
Vegetarian, Gluten-Free15 minutes
This quick and easy recipe for cold Sesame Soba Noodles is a great option for a healthy grab-and-go lunch.

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When people hear that I develop recipes for a living, I think most of them assume that eating at our house is like a delicious and varied restaurant—with a new recipe being tested at every single meal.

Not so much.

As much as I’d like to say I’m that adventurous in the kitchen, I have to be honest, my day-to-day menus are actually kinda boring.

Sesame Soba Noodles

Just like everyone else, we have a handful of our tried-and-true dishes that we rely on week after week. A few days a month, I devote to developing, tweaking and testing new recipes for you guys and my clients, but the rest of the time, I’m sticking with my favorites. And mostly, my favorites are quick, easy, simple and healthy recipes. There are a few dishes that you’ll almost always find the ingredients to whip up in my pantry, and this recipe for cold sesame soba noodles is one of them.

Sesame Soba Noodles

These noodles are so incredibly simple to make (they take about 15 minutes to put together start to finish), and they are absolutely delicious served cold, making them a fabulous candidate for food prepping.

I tend to make a double batch over the weekend, and then we eat on the noodles all week long. They hold up really well in lunches, and don’t need to be chilled or warmed, so they make for a pretty flexible (and tasty) midday meal. If you happen to run into me while I’m out running errands, more times than not, I’ll have a stainless steel lunch container of these noodles stashed in my purse. I don’t leave the house without food.

Sesame Soba Noodles

If you’ve never worked with soba noodles before, I highly suggest you give them a shot. They are 100% whole grain (they are made using buckwheat), and they have a really great taste and texture to them—they aren’t at all gritty like some whole grain pastas can be.

You can find soba noodles in the international foods section of most grocery stores—even our rinky-dink small town market sells them. But if you can’t seem to get your hands on them for some reason, you can sub in spaghetti and get similar results.

Sesame Soba Noodles

The flavor of these noodles is addictingly mild. Which sounds strange, I know. But they are one of those foods that with the first bite you think, “Yeah, that’s pretty good.” And then you take another bite. And another. And another. And before you know it, the entire bowl is gone, and all you can think about is how that was the most delicious bowl of food you’ve ever had. These noodles sneak up on you. I’ve actually caught my husband in the act of sneaking forkfuls of these noodles from the fridge in the middle of the night like a kid sneaking a cookie out of the cookie jar. They’re that addicting.

Sesame Soba Noodles

If you’re looking to clean up your diet in 2015, a bowl of these noodles is a great place to start. Whole grains, healthy fats, vegetarian protein, tons of vitamins and minerals—these noodles are a nutritional powerhouse. I’m definitely not immune to the appeal of a freshly-minted new year, and with the clean slate of a new calendar year, I always tend to want to clean up my diet as well. I want to bring in the fresh, simple, healthy dishes that I know will make me feel my best, and these noodles fit that bill.

Enjoy!

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Sesame Soba Noodles


  • Author: Cassie Johnston
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Description

This quick and easy recipe for cold sesame soba noodles is a great option for a healthy grab-and-go lunch.


Scale

Ingredients

  • 1 package soba noodles (usually 9.5 ounces)
  • 4 green onions, sliced
  • 2 tablespoons roasted sesame seeds
  • 1/2 cup minced fresh cilantro
  • 1/4 cup sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons tahini
  • 1 teaspoon salt, plus more to taste

Instructions

  1. Cook soba noodles according to directions, omitting fat and salt. Drain and rinse under cold water.
  2. Add the noodles to a large mixing bowl, plus the green onions, sesame seeds, and cilantro. Set aside.
  3. In a small bowl, whisk together the sesame oil, rice wine vinegar, honey, tahini and salt. Pour dressing over noodle mixture, and toss to coat. The noodles may seem liquidy at first, but they will absorb the dressing as they rest. Serve immediately, or let chill for a half hour before serving for best flavor.

  • Category: Entrees

Keywords: dinner, noodles, lunch, entrees, vegetarian, gluten-free

 

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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22 Responses
  1. Valerie B.

    These look delicious and i am looking forward to trying them. Cilantro is a big part of the flavor, but I am wondering if you can suggest something to use in place of cilantro that would also deliver on flavor. I just can’t seem to manage cilantro. Thanks for any suggestions.

  2. Jeri

    I don’t use tahini much, so I usually just substitute thinned out peanut butter. It tastes a little different, but still delicious.

  3. Katie O'Brien

    Made this tonight… SO YUMMY, and my vegetarian sister said, “what’s the blog again that you get all these recipes from?” 🙂 Quick question… do you have a specific gadget that you use to mince your herbs, like herb scissors? Or something else you might recommend?

  4. Lea Goossen

    I made this today, but too late realized I had no rice wine vinegar…. Such a shame I’ll have to make another batch, ha haha! It’s delicious! I think with some shrimp with this would make a great dinner

  5. That is so true! We have the same dishes and desserts all the time. And even funnier, when I go to other people’s houses, I often bring store bought food to share because I don’t have enough time to make something homemade after cooking for the blog!

  6. Anthea

    Love these noodles Cassie, thanks for the recipe! I have made them a couple of times now and love them more each time – so easy to make. My husband an I have taken them for lunch today. Summer time in Melbourne and perfect cold lunch.

  7. Jacqueline

    Wow, I see what you mean about going back for more and more! This recipe is SO GOOD. I’ve never eaten soba noodles before, they were wonderful. I love cold leftovers, these are much better than the cold Kraft Dinner I like to bring for lunch (KD is way better in Canada but still) 🙂

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