Sesame Soba Noodles

Since first making this dish, it has become J’s most requested meal. With minimal ingredients and prep-work, the entire dish can easily be whipped up in 30 minutes or less.

4.11.14Supper

Simple, Satisfying Sesame Noodles

  • 8-ounces buckwheat soba noodles
  • 2 tablespoons sesame seeds
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon oil (I usually use olive oil because it’s what we regularly have on hand)
  • 1 teaspoon crushed red pepper flakes
  • Vegetables of choice (cauliflower, broccoli, sugar snap peas, julienned peppers)
  • If desired, add a favorite protein (baked tofu, chicken breast, etc.)

Toast sesame seeds in an ungreased pan until slightly browned and fragrant. Toss frequently to avoid burning. (And definitely don’t leave the room…trust me.)

Prepare sauce by mixing soy sauce, vinegar, oil and pepper flakes.

Prepare noodles according to package directions. Soba noodles are traditionally eaten cold, but J and I prefer them warm. If necessary, run a pot of boiling water over noodles to re-heat.

Meanwhile, prep veggies. I like to stir-fry or roast the vegetables with a little sea salt, black pepper and sriracha for extra heat.

Combine noodles, veggies, sauce and sesame seeds. Serve and slurp!

Recipe adapted from Elise’s Sesame Noodles.

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