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.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.