Soba Noodles + Dipping Sauce

soba noodles with dipping sauce in a small bowl

Little Figgy Food

5 from 2 votes

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.

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Prep Time 10

Cook Time 15

Total Time 25

Ingredients Method Notes

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

Method

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.

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