Soba noodles are thin Japanese noodles made from buckwheat flour. Their nutty, wheat-free taste makes them a favorite for Asian-inspired dishes. Whether making a noodle stir-fry, noodle soup, or chilled noodle salad, properly cooking soba noodles is important for the best texture and flavor. Follow this guide on cooking soba noodles correctly for your desired preparation.
1. Stir Fry Soba Noodles Recipe
Ingredients
- 8 oz (about 225g) dried soba noodles
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 1 bell pepper, thinly sliced
- 1 cup snap peas, ends trimmed
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sriracha sauce (optional, for heat)
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
Cook dried soba noodles according to the package instructions. Drain and set aside.
In a large wok or skillet, heat sesame oil over medium-high heat.
Add minced garlic and grated ginger to the hot oil. Sauté for about 30 seconds or until fragrant.
Add broccoli, carrots, bell pepper, and snap peas to the wok. Stir-fry for 3-5 minutes or until the vegetables are crisp-tender.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and sriracha (if using).
Pour the sauce over the stir-fried vegetables and toss to coat evenly.
Add the cooked soba noodles to the wok and toss everything together until well combined and heated through.
Taste and adjust the seasoning if needed. You can add more soy sauce or a splash of rice vinegar for extra flavor.
Once everything is heated through, remove the wok from the heat.
Serve the stir-fry soba noodles in bowls, garnished with sliced green onions and sesame seeds.
2. Soba Noodle Soup Recipe
Ingredients
- 8 oz (about 225g) dried soba noodles
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable or chicken broth
- 2 tablespoons soy sauce (adjust to taste)
- 1 tablespoon mirin (sweet rice wine) or rice vinegar
- 1 tablespoon miso paste
- 1 cup sliced shiitake mushrooms
- 1 cup baby spinach or kale
- 1 medium carrot, julienned
- 2 boiled eggs, halved
- 2 green onions, sliced
- Sesame seeds and nori strips for garnish (optional)
Instructions
Place eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 9-12 minutes. Transfer eggs to an ice bath to cool, peel, and halve.
Cook dried soba noodles according to the package instructions. Drain and set aside.
In a large pot, heat vegetable oil over medium heat. Add minced garlic and grated ginger, sauté for about 1 minute until fragrant. Then pour in the vegetable or chicken broth and bring it to a simmer.
In a small bowl, mix soy sauce, mirin or rice vinegar, and miso paste. Add this mixture to the simmering broth and stir well. Adjust the soy sauce and miso paste according to your taste.
Next, add shiitake mushrooms and julienned carrots to the broth. Simmer for about 5 minutes until the vegetables are tender. Then add baby spinach or kale to the pot and cook until just wilted.
Divide the cooked soba noodles among serving bowls. Ladle the hot broth and vegetables over the noodles.
Top the soup with sliced green onions, sesame seeds, and nori strips. Place a halved boiled egg on top of each bowl.
Serve the soba noodle soup with boiled eggs hot and enjoy!
3. Cold Soba Noodles Recipe
Ingredients
For the Salad
- 8 oz (about 225g) dried soba noodles
- 2 cups shredded cabbage
- 1 cup julienned carrots
- 1 cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 cup edamame (cooked and shelled)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- Sesame seeds for garnish (optional)
For the Dressing
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
Instructions
Cook dried soba noodles according to the package instructions. Once cooked, rinse them under cold water to stop the cooking process and cool them down.
In a large bowl, combine shredded cabbage, julienned carrots, sliced cucumber, red bell pepper, edamame, cilantro, and green onions.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, minced garlic, and sesame seeds.
Add the cooled soba noodles to the bowl with vegetables. Then pour the dressing over the soba noodles and vegetables. Toss everything together until well coated.
Place the salad in the refrigerator for at least 30 minutes to allow the flavors to meld and the salad to chill.
Before serving, sprinkle sesame seeds on top for an extra crunch. Serve the Cold Soba Noodle Salad chilled. It’s great as a refreshing lunch or side dish.
Master the art of cooking soba noodles using these easy methods. Whether making a noodle stir-fry, hot noodle soup, or chilled soba salad, properly cooking the noodles is vital for recipes to shine. I hope that after reading this article, you can enjoy soba noodles year round in all kinds of delicious Asian-inspired dishes.
