Warning: another 30-minute recipe coming up! This one is super simple – if you can boil a pot of water, you can succeed with this recipe.
Wanna see how easy it is to make this sesame-ginger soba? Watch the video:
Sesame-ginger soba noodles is a tasty and filling dish packed with fresh, raw veggies and loaded with vitamins and minerals. As simple as chopping up the veggies, whisking together the sauce and boiling the noodles, it’s a great dish for a quick weeknight dinner.
If you’ve never cooked with soba noodles before, then there are a few things you might like to know. Soba is made from buckwheat, which is high in protein, fibre and minerals and lower in calories than other pastas.
However, not all soba noodles are the same. While some are 100% buckwheat (and more expensive), others are a mix of buckwheat and white flour in proportions of buckwheat anywhere from 40% to 80%.
In this recipe I used a mixed-wheat soba and you can see the difference in colour compared to my soba noodles with shiitake mushrooms where I used 100% buckwheat soba. So if you really want to get all the health benefits of soba despite the additional cost, read the package carefully to be sure that you’re getting a 100% buckwheat soba.
The good thing about soba is that it’s highly versatile. It’s similar in shape and size to spaghetti and you can use it in hot dishes, cold dishes and soups. It combines well with a number of different sauces and vegetables.
However, contrarily to spaghetti, an important step in preparing soba is to wash the noodles in cold water. This step removes the excess starch and it’s not something that you want to forget to do as it really enhances the flavour of the soba.
If you have difficulty finding soba in your supermarket you can easily substitute it for whole wheat spaghetti in this recipe. If you’re interested in other 30-minute noodle dishes, check out my Singapore noodles or easy Thai peanut noodles.
- 1 package (250 grams/9 oz) soba noodles or whole wheat spaghetti
- 1 small cucumber, cut into matchsticks
- Half a medium red pepper, cut into matchsticks
- 1 small carrot, cut into matchsticks
- A small bunch of fresh cilantro
- 6 tablespoons tahini
- 6 tablespoons warm water
- 2 green onions, green parts only, chopped
- 1 teaspoon spicy chili sauce such as sambal oelek or crushed red pepper or a chopped fresh red chili pepper (optional)
- 2 tablespoons rice or apple cider vinegar
- 1 1/2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons ginger, minced
- 1 clove of garlic, minced
- Salt, to taste
- Cook the soba according to the package directions. Drain and rinse in cold water. Fill the pot with cold water, grab a couple handfuls of noodles and rub them together. Continue washing the soba in this way to remove the excess starch. Drain and rinse again. Set the noodles aside in the colander to allow the excess water to drip off.
- Combine all the sauce ingredients in a small bowl and stir well. Taste and adjust seasonings to your liking.
- Finally, toss the noodles, veggies and sauce together in a large bowl. Garnish with fresh cilantro and serve.