Simple Sesame Ginger Soba Noodles
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These Simple Sesame Ginger Soba Noodles are the perfect vegan one pot meal for busy weeknights. Ready in just 10 minutes!
Quick dinners are my jam. I mean, I think they’re everyone’s jam.
Who doesn’t like having dinner on the table in 10 minutes?
And these Sesame Ginger Soba Noodles are the start to a super simple, delicious and tasty dinner.
Soba noodles are a great change from traditional pasta. They have a hearty flavor and texture that absorbs the flavor of any sauce you cook them with.
You can find them in the Asian section at your grocery store, or get them online here.
For a light meal, eat these on their own. Or bulk them up with some steamed veggies and tofu for a more substantial meal.
These are great hot or cold. I personally like to eat them hot the first time around and eat the leftovers cold.
Need more soba noodle inspo? Check out my Sesame Soba Noodles with Crispy Tofu or Soba Noodle Salad with Peanut Dressing.
Simple Sesame Ginger Soba Noodles
Ingredients
- 8 oz soba noodles
- 1/4 cup low sodium soy sauce or tamari
- 2 tbsp sesame oil
- 1 tbsp sriracha
- 1 tbsp rice wine vinegar
- 1/2 tbsp agave
- 2 tbsp toasted sesame seeds (plus more for topping)
- 2 cloves garlic diced
- 1/4 tsp ground ginger
- 3 green onions diced and separated
- red pepper flakes to taste (optional)
Instructions
- Bring a pot of water to a boil. Cook soba noodles according to package instructions (mine required 4 minutes of cooking time).
- While the noodles are cooking, prepare the sauce. Combine soy sauce, sesame oil, sriracha, rice wine vinegar, agave, toasted sesame seeds, garlic, ground ginger and half of the green onions to a bowl. Whisk together and set aside.
- Turn off heat and drain noodles. If making this a hot dish, place empty pot back on the stovetop and combine sauce and noodles together. Stir until combined.
- If making this a cold dish, after draining noodles, rinse them with cold water. Place in a large bowl and combine with sauce. Stir until combined.
- Serve noodles with green onion, additional sesame seeds and red chili flakes.
Video
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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Please post a video of you preparing this meal in five minutes and cooking it in five minutes. Don’t cheat! Everything has to be put away in the cupboard when you start since getting out ingredients is part of preparing.
And you apparently have an awesome stove. If your noodles take four minutes to cook, that leaves you one minute of your 5-minute cook time to get the water to boil. Wow! That’s impressive!
This has become one of our favorites! While the noodles cook, I sauté veggies then add the sauce to them. I stir the noodles in and it is delicious! Thank you!
You’re so welcome! This recipe is super adaptable. I love adding veggies to this too! Glad you liked it!
Good recipe but you left out a massive step. You have to thoroughly rinse the noodles after you drain them – then drain them again. If you don’t, you will end up with one nice big sticky clump of noodle.
Thanks for the suggestion – if you read the instructions I do mention that you will want to rinse them if you are making this a cold dish. If you are making it hot, and transfer them to the pot with the sauce right away, they won’t stick. But you’re right if you don’t do it right away they can stick together. I just recommend working quickly. 🙂
I made these for dinner tonight and they were delicious. More importantly (for me) also super simple. My green onions had gone bad, so I just left them out and threw in extra red pepper flakes because I like heat. I look forward to eating them cold for lunch tomorrow!
Oh ya – nothing better than having leftovers that you can eat cold 🙂
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