Flavorful sesame ginger soba noodles is an easy dish to customize and comes together quickly in just 20 minutes.
Hope you guys had a great weekend and are staying warm! It’s bitterly cold here right now so we’ve been buried underneath tons of layers and fuzzy blankets. Plus consuming loads of hot tea and cocoa along with oodles and oodles of comfort food like these Sesame Ginger Soba Noodles.
Noodles are one of my favorite easy dishes that I make regularly whenever I need help cleaning out the fridge. Plus, since Lunar New Year / Chinese New Year is on Thursday, I’ve been saving this noodle recipe for over a month just for today to share with you 🙂
I love cooking with soba noodles because they are packed with fiber and made using buckwheat seed so they don’t make you feel weighed down like regular wheat based pastas. You can find soba noodles in the international foods section of most grocery stores but if you can’t seem to get your hands on them for some reason, then feel free to sub in your favorite thin pasta noodles instead.
This light soba noodle dish is incredibly simple to make using just a few staple ingredients in your pantry.
They take about 20 minutes to put together start to finish and are full of rich, savory flavors and taste equally delicious when served warm or cold. They make an easy weeknight dish and you can easily swap out the veggies for what you have on hand or add some protein to make it a complete meal.
I am always trying to sneak in veggies into my dishes so for this particular recipe, I used snap peas, carrots, red cabbage, mushrooms and tossed in some green onions at the end.
Whether you’re somewhere hot or cold right now, you won’t mind staying indoors curled up with this easy and delicious meal for lunch or dinner ❤
- 8 ounces dried soba noodles be sure to check the label for 100% buckwheat for a gluten free diet
- 1 garlic clove minced
- 1-1/2 teaspoons freshly grated ginger
- 2 teaspoons toasted sesame seeds
- 1 medium carrot julienne very thinly
- 1-2 cups sugar snap peas
- 1 cup red cabbage finely shredded
- 1/2 cup mushrooms sliced
- salt and pepper to taste
- 3-1/2 tablespoons soy sauce or tamari
- 2 tablespoon sesame oil
- 3 tablespoons rice wine vinegar or 1 medium lime juiced
- 2 teaspoons freshly grated ginger
- 1 tablespoon brown sugar or honey
- 1 teaspoon Sriracha or chili garlic sauce optional
- toasted sesame seeds
- green onions thinly sliced
- fresh cilantro chopped
Bring a large pot of water to a boil, cook the noodles according to package instructions or until just tender, stirring occasionally, about 4 minutes. Drain the noodles and rinse under cold water.
Whisk together all the ingredients for the sauce in a small bowl.
In a large nonstick frying pan over medium heat with some oil, add the ginger and garlic and stir until fragrant, about 10 seconds.
Add the mushrooms, snap peas, cabbage and carrots and continue to stir-fry for about 3-4 minutes. We want the vegetables to remain slightly crunchy.
Pour in the sauce and mix together. Toss in the noodles and using tongs, coat the noodles with the sauce. Toss in the sesame seeds.
Serve and top with green onions and fresh cilantro if desired.
NOODLES: Feel free to use your favorite noodles or pasta instead.
MAKE IT GLUTEN FREE: Use certified gluten-free, all buckwheat soba noodles and use tamari instead of regular soy sauce.
VEGGIES: Feel free to substitute other seasonal produce or leave out instead.
PROTEIN: Add protein of choice if desired.