Best Sesame Soba Noodles Recipes

SESAME CHICKEN AND SOBA NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into the water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse under cold water.
• Heat soy sauce and brown sugar in a large skillet over medium heat. Add chicken; stir and cook until cubes are no longer pink in the center and juices run clear, 5 to 7 minutes. Transfer to a bowl; sprinkle with sesame seeds, toss to coat.
• Whisk olive oil, vinegar, and ginger together in a bowl until vinaigrette is combined. Divide greens among 4 plates; top with soba noodles and chicken. Serve with vinaigrette.

SESAME SOBA NOODLES

Steps:

• Bring a pot of salted water to a boil. Add the soba and cook until al dente. Drain.
• Meanwhile, combine the honey, soy sauce, vinegar, sesame oil, ginger and garlic in a large bowl. Whisk in the olive oil. Add the edamame, carrots, scallions and soba to the bowl and toss to combine. Garnish with the sesame seeds.

SESAME SOBA NOODLES WITH CHICKEN THIGHS AND VEGETABLES

Steps:

• Bring 3 quarts of water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, 4 to 6 minutes. Drain. Set aside.
• Heat vegetable oil and sesame oil together in a 10-inch skillet or wok over medium heat until shimmering, 2 to 3 minutes. Place chicken in skillet and cook until no longer pink in the center and juices run clear, 7 to 10 minutes. Add garlic; cook until fragrant and softened, 1 to 2 minutes. Mix in mushrooms and carrots and cook until softened, 2 to 3 minutes. Stir in spinach; cover, and cook until spinach wilts, 3 to 4 minutes.
• Add cooked soba noodles to vegetable mixture and toss to combine. Serve hot.

SOBA NOODLES WITH SESAME CHICKEN

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Stir in soba noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Rinse in cool water, drain, and set aside in the pot.
• Meanwhile, mix soy sauce, chile sauce, vinegar, lime juice, ginger, red pepper flakes, and sesame oil together in a small bowl and set aside.
• Coat a skillet with cooking spray and heat over medium-high heat. Saute chicken in the hot pan until no longer pink in the center and juices run clear, 5 to 7 minutes. Remove from the pan and set aside.
• Coat the same skillet with more cooking spray and heat over medium-high heat. Add jalapeno and garlic and saute for 30 seconds. Add snap peas and carrot and saute until just tender, 3 to 5 minutes. Add chicken back into the pan and saute for 1 minute.
• Coat cooked soba noodles with cooking spray and return to medium heat. Add vegetables and chicken to noodles and mix well. Add soy sauce mixture and mix well. Heat through, stirring occasionally, about 3 minutes. Top with green onions, cilantro, sesame seeds, and lime zest.

SESAME-GINGER PORK WITH SOBA NOODLES

Steps:

• Cook the soba noodles according to the package directions. Drain and transfer to a large zip-top plastic bag. Add 2 teaspoons of the oil, seal the bag, and shake to coat the noodles.
• Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add the ginger and cook, stirring, for 1 minute. Increase the heat to medium-high; add the pork, and cook, stirring, until browned on all sides, about 5 minutes total. Add the salt and pepper and stir to coat the pork. Add the scallions and sesame seeds and cook, stirring, for 1 minute. Add the broth and soy sauce reduce heat to medium, and simmer until the pork is cooked through, about 5 minutes. Remove from the heat and stir in the water chestnuts.
• If you're stopping here:
• Let cool to room temperature, then transfer the mixture to a large zip-top plastic bag or plastic container and refrigerate along with the bag of noodles for up to 3 days.
• When you're ready to eat:
• Combine the pork mixture and soba noodles in a large skillet set over medium heat and simmer for 5 minutes to heat through. You can also reheat the noodles and pork mixture together in the microwave for 3 to 5 minutes on HIGH. Meanwhile, chop the cilantro.
• Remove from the heat, stir in the cilantro, and serve.

HONEY-JALAPENO CHICKEN WITH SESAME SOBA NOODLES

Steps:

• Cook soba noodles according to package directions. Drain and set aside (or refrigerate until later in the week).
• In a blender or food processor, combine jalapenos, honey, cilantro, and 1/2 teaspoon each salt and black pepper and puree until smooth. Add 2 to 3 tablespoons of water to the mixture until desired consistency is achieved. Pour the 2 teaspoons of olive oil into a preheated skillet. Add the shredded chicken and the blended sauce and cook until heated through.
• In a medium bowl, combine cooked soba noodles, soy sauce, sesame oil, scallions, and pickled ginger. Toss and then transfer to serving bowl. Pour heated chicken and sauce over noodles.

SOBA NOODLES WITH VEGETABLES, CRISPY TOFU, AND TOASTED SESAME SEEDS

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil for noodles.
• Peel and cut pear into matchstick pieces.
• In a large non-stick skillet heat 1 tablespoon vegetable oil over moderately high heat and brown tofu. Transfer tofu with a slotted spoon to paper towels to drain and season with salt and pepper.
• Add carrots to skillet and sauté, stirring, until just tender and golden brown. Transfer carrots with slotted spoon to a bowl. Add to skillet remaining 2 tablespoons vegetable oil, mushrooms, scallions, gingerroot, and pear and cook over moderate heat, stirring constantly, until vegetables are tender. Remove skillet from heat and stir in carrots.
• Cook noodles in boiling water until al dente. Drain noodles in a colander and immediately rinse with cold water. In a large bowl toss noodles with 1 teaspoon sesame oil.
• Return skillet to moderate heat and add 1/4 cup water, tamari or soy sauce, vinegar, and remaining teaspoon sesame oil. Bring mixture to a simmer and cook, stirring, until hot. Add noddles, tossing to combine and adding more water if necessary, and cook until heated through. Season noodles with salt and pepper and serve warm topped with tofu and sesame seeds.

SESAME SEED CRUSTED SALMON ON SOBA NOODLES WITH TWICED COOKED BROCCOLI WITH GARLIC AND HAZELNUTS

Steps:

• For the broccoli: Preheat oven to 350 degrees F. Spread hazelnuts on a pie pan and toast in the oven for 8 to 10 minutes, transfer nuts to a kitchen cloth and rub to remove the skins. Coarsely chop the nuts In a steamer, steam the broccoli until just tender, about 5 minutes. In a large skillet, combine the hazelnut oil, garlic and hazelnuts. Cook over high heat, stirring until the garlic is pale golden. Add the broccoli and crushed red pepper and toss . Season with salt and cook for 1 to 2 minutes.
• For the soba noodles: Place noodles in a large bowl. Whisk together the soy sauce, lime juice, garlic, ginger, olive oil and sesame oil. Pour over the noodles, add the cilantro and toss to combine, season with salt and pepper. Garnish with scallion.
• For the salmon: Season salmon on both sides with salt and pepper. Mix together the sesame seeds in a medium bowl. Dredge salmon skin-side down in the seeds. Heat oil in a large skillet over medium-high heat. Sear the salmon seed-side down in the pan and cook until golden brown. Turn the fillets over and continue cooking for 3 to 4 minutes for medium doneness.

SEARED SESAME TUNA ON SOBA NOODLES

Steps:

• Tuna 1)Heat non-stick skillet until smoking 2)lightly coat tuna with a bit of olive oil 3) mix sesame seeds, salt and pepper together 4) coat both sides of tuna with mixture 5) sear tuna until seeds get a bit of color 6) rest for 10 minutes and then cut into strips Soba Noodles 1) boil in water until tender (approximately 5 minutes) 2) cool in ice bath (for about 5 minutes 3) combine all sauce ingredients 4) take noodles out of ice bath and place in bowl 5) pour sauce to coat noodles and toss 6) adjust seasoning if necessary by adding salt or pepper 7) divide noodles into two portions and plate 8) put tuna on top of noodles 9) if any sauce is remaining, drizzle on tuna 10) garnish with cilantro

SESAME SOBA NOODLES WITH CUCUMBER, BOK CHOY, AND MIXED GREENS

Steps:

• Puree first 9 ingredients and 1 teaspoon red pepper in blender until smooth. With machine running, gradually add canola oil through opening in lid. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Cook soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Using kitchen shears, cut noodles crosswise in 2 to 3 places. Drizzle noodles in strainer with sesame oil and toss to coat.
• Place greens, bok choy, cucumber, green onions, chopped cilantro, and mint in large bowl. Add 1 teaspoon red pepper, dressing, and noodles; toss to coat. Season to taste with salt and pepper. Garnish with cilantro sprigs and peanuts and serve.

ROASTED CHICKEN WITH SESAME SOBA NOODLES

Steps:

• Preheat the oven to 450˚. Heat a large ovenproof skillet over medium-high heat and add the olive oil. Season the chicken with salt and pepper and add skin-side down to the skillet. Cook, moving the chicken occasionally, until the skin is browned and crisp, about 10 minutes. Flip the chicken, transfer the skillet to the oven and roast until cooked through, 10 to 12 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Stem the kale and thinly slice the leaves; trim and thinly slice the Brussels sprouts. Toss the kale and Brussels sprouts in a large bowl with 1 tablespoon vinegar and a big pinch of salt; set aside until softened, about 5 minutes.
• Add the noodles to the boiling water and cook as the label directs. Drain and run under cold water until cool, then add to the vegetables.
• Whisk the remaining 1 tablespoon vinegar, the pickled ginger and brine, sesame oil, soy sauce, garlic, a pinch of salt and a few grinds of pepper in a small bowl. Drizzle the dressing over the noodle mixture; toss well. Add half of the sesame seeds and toss; season with salt and pepper. Divide the noodle mixture and chicken among plates; sprinkle with the remaining sesame seeds.

NAKED TOFU WITH COLD SESAME SOBA NOODLES

Steps:

• Cook noodles according to package directions until they are tender but firm. Drain and rinse under cold water and refrigerate in a bowl of cold water until almost ready to serve.
• Toast the sesame seeds in a toaster oven (watch carefully, because they burn quickly).
• Combine the soy sauce, vinegar, sesame oil, brown sugar, peanut butter and chili paste.
• To serve, drain the noodles well and combine with the tofu, most of the sesame seeds and most of the scallions, reserving a little for topping. Stir in the sauce; spoon into serving bowl and garnish with remaining sesame seeds and scallions.

SOBA NOODLES WITH SESAME SEEDS

Steps:

• Toast the sesame seeds in a dry pan over a high heat until they look golden brown, and tip them into a bowl.
• Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to packet instructions) until they are tender but not mushy. Have a bowl of iced water waiting to plunge them into after draining.
• In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil.
• Finely slice the scallions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.
• If possible, leave the sesame seed noodles for about half an hour to let the flavours develop.

SESAME SEED CRUSTED SALMON ON SOBA NOODLES

Steps:

• Place noodles in a large bowl.
• Whisk together the soy sauce, lime juice, garlic, ginger, olive oil and sesame oil.
• Pour over the noodles, add the cilantro and toss to combine, season with salt and pepper.
• Garnish with scallion.
• Season salmon on both sides with salt and pepper.
• Mix together the sesame seeds in a medium bowl.
• Dredge salmon skin-side down in the seeds.
• Heat oil in a large skillet over medium-high heat.
• Sear the salmon seed-side down in the pan and cook until golden brown.
• Turn the fillets over and continue cooking for 3 to 4 minutes for medium doneness.

SESAME SOBA NOODLES WITH PORK BELLY

Steps:

• Combine spices. Score fat on pork belly. Rub spice mixture all over meat
• Preheat Oven to 500
• Cook Pork belly on a high rack until the fat starts to blister and render
• Lower oven to 350 and continue cooking until done
• Remove Pork from pan and let rest. Drain and reserve rendered fat.
• Add wine and deglaze pan and reduce
• Slice pork thinly. Toss with pan juice.
• Boil water, cook soba for about 8 minutes. Dont overcook. Drain in a colander then plunge into a bow of cold water. Gently wash the excess start of the soba and drain again
• Return 1 tbsp pork fat, plus some canola oil to a skillet and heat on high. Stirfry the carrots first, then add the chopped chard stems, the leeks and finally the chard. The carrots should be cooked but still crisp, the chard should be wilted and tender
• Gently toss the veg with the noodles. Then add the sauce and combine.

SOBA NOODLES WITH GINGER-SESAME DRESSING

Steps:

• In a small bowl, whisk the first 9 ingredients; set aside. Cook edamame and soba noodles according to package directions; drain. Rinse noodles in cold water; drain again., Just before serving, combine the coleslaw mix, carrots, green onions, noodles and edamame in a large bowl. Add dressing; toss to coat. Garnish with sesame seeds.

SOBA NOODLES WITH SESAME SEEDS

Steps:

• 1. Cook noodles as directed. 2. In serving bowl, mix vinegar, soy sauce, honey, oil and chile. 3. Add cooled noodles, scallions, bean sprouts and cilatro to bowl. Toss until evenly coated with dressing. Add sesame seeds and lightly toss again.