My bowl of noodles have all grown up with …
Soba Noodles and Dipping Sauce!
Gone are the days of my instant cup of Ramen noodles. 😉
Seriously, I think that these Soba noodles are my favorite go to, insta-meal. Although they aren’t exactly instant, they are quick and easy to prepare. I just make a double batch and keep it in the fridge so I can have it ready to go when I’m on the go.
Soba noodles are incredibly versatile and adaptable. To make this recipe more of a filling meal, pair it with cold roast beef, leftover rotisserie chicken, shrimp or duck.
The dipping sauce is one of those that I could drink straight up, almost. It’s definitely a must for the noodles, so don’t skimp on that dipping sauce.
If you really like your food with a bit more heat, just add some extra Sriracha sauce to the dipping sauce or even a few sliced red chili peppers. For my kids, I keep the heat on the low side, but they are slowly coming around.
If you like pot noodles then be sure to check out my favorite on-the-go lunch, DIY Instant Thai Coconut Chicken Pot Noodles!
Soba Noodles + Dipping Sauce, a perfect meal any day!
- 3 Tbls Oil, Safflower or Canola
- 3 Spring Onions, sliced (can substitute 1 small red or yellow onion)
- 3 - 4 oz, sliced Baby Bella Mushrooms, (or use Button Mushrooms)
- 9.5 oz Soba Noodles (Buckwheat noodles)
- 1/4 cup + 2 Tbls Soy Sauce
- 1/4 cup Seasoned Rice Wine Vinegar
- 1 tsp Sriracha sauce, add more if you want it extra hot
- 2 tsps Toasted Sesame Oil
- 2 Spring Onions, sliced at an angle
- 1/2 large Cucumber, peeled and cut into 2 inch long matchsticks
- 2 Tbls Sesame Seeds, toasted
- Fresh Cilantro, to garnish if desired
- Red Chili Peppers, sliced to garnish if desired
- In a large pot, bring water to a boil, then add in the Soba Noodles. (cook according to pkg directions, about 4 minutes).
- Drain and run under cold water. Add 1 Tbls Oil and toss gently to coat. Set aside.
- In a large skillet over medium high heat, add in 2 Tbls oil and allow to get hot, about 1 minute.
- Add in the Mushrooms and Onion, saute until starting to lightly color, about 4 - 5 minutes.
- In a small dry skillet, toast the Sesame Seeds until fragrance is released, about 2 - 3 minutes, do not let burn.
- In a small bowl, mix together the Soy Sauce, Rice Wine Vinegar, Sriracha, Toasted Sesame Oil and Spring Onions. Divide Dipping Sauce into individual serving bowls.
- In a large bowl, toss together, Mushroom Onion mixture with Noodles, Cucumbers and Toasted Sesame Seeds.
- Serve Soba Noodles Cold or can be warmed if preferred (make sure you do not heat the cucumbers - because eww).
- Garnish if desired with Fresh Cilantro and sliced Red Chili Peppers.
You can also use other vegetables like shredded Cabbage, Carrots, etc. Add meat for a more filling meal. Taste gorgeous with cold leftover beef, chicken or duck.