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!

Soba Noodles + Dipping Sauce

Little Figgy Food

Simple yet incredibly full of flavor, Soba Noodles with Dipping Sauce! Perfect on a warm day served cold or heat it up for a cozy meal.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

  

• 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
• ¼ cup + 2 Tbls Soy Sauce
• ¼ 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
• ½ 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

Instructions

 

• 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.

Notes

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.