sesame soba noodles


After buying sesame noodles from the grocery store on a weekly basis, I thought it was about time to make them at home. It seemed simple, and it absolutely is – cook the noodles, heat up the sauce, and combine. I used soba noodles instead of linguine due to soba’s magical nutritional content, and added carrots for crunch.


These should keep well for about 7 days and be great as a weekday lunch.

Adapted from Allrecipes

2 (9.5oz) packages soba noodles
6 cloves garlic, minced
5 tablespoons sugar
6 tablespoons olive or safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce
6 green onions, sliced
1 carrot, cut into matchsticks (optional)
1 tablespoon toasted sesame seeds

1. Boil soba noodles for 3-4 minutes or as long as package indicates. Drain, and transfer to a serving bowl.

2. Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over soba, and toss to coat. Garnish with green onions, carrots, and sesame seeds to serve.



  1. Your photos of these Sesame Soba Noodles are fantastic. They look incredibly delicious!! ( ˘▽˘)っ♨ Thank you for posting them!

  2. * drawers of these varieties are used for storing food items,
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