If you need a quick, refreshing dinner, look no further because these sesame ginger soba noodles will hit the spot. These noodles are ready in less than 15 minutes but are both flavorful and filling. Plus they are served cold so they are perfect for meal prep! No need to reheat!
Soba noodles are a Japanese noodle, usually made from buckwheat. They’re often served chilled (like this recipe), but can also be served hot or in a soup. I love eating them cold. And if you’re unsure about cold noodles, just trust me and try it out for yourself. A lot of Asian noodle dishes are served cold and they’re all so yum. Plus these noodles have spiralized cucumber making extra refreshing!
ingredients for sesame ginger soba noodles
- soba noodles
- green onion
- sesame ginger sauce:
- soy sauce
- sesame oil
- sesame seeds
where to buy soba noodles
Soba noodles can easily be found at any Asian grocery store. But if you don’t live near one, a lot of other grocery stores carry them as well. Or, if all else fails, you can just buy them on Amazon! When looking at the grocery store, if the packaging doesn’t say “soba noodles,” it might just say “buckwheat noodles.” These are the same so grab whatever you find.
meal prepping / storing this dish
This is the ideal meal to meal prep because it is so easy to make and keeps really well. Plus, since it is served cold, you don’t even need to reheat when you’re ready to eat. After you make the noodles, transfer them to a sealable container then put them in the fridge. In the sealed container the noodles will stay good for up to one week.
other recipes you’ll love
sesame ginger soba noodles
- 8-9 oz uncooked soba noodles
- 1 tbsp sesame oil
- 1 large cucumber
- pinch of salt
- 1/2 cup cilantro
- 3 green onions
- 2 tbsp sesame seeds
sesame ginger dressing
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp ginger
- 1 tbsp honey
- 1 tsp garlic
- 1 tsp sriracha
- 1 tsp sesame seeds
- Bring a large pot of water to a boil. Add the soba noodles and cook according to the package instructions. Drain noodles and rinse with cold water until the noodles are cold. Drizzle the noodles with a tablespoon of sesame oil and rub it in, so the noodles won't stick together.
- While the noodles are cooking, spiralize a cucumber. If you do not have a spiraliizer, just cut the cucumber into long, thin strips. Place the cucumber on a plate lined with paper towels. Sprinkle a pinch of salt and let it sit for 5 minutes. This will help release the extra water.
- Chop the cilantro and green onions. Set aside.
- In a small bowl, add all ingredients for the sesame ginger dressing. Whisk until well combined.
- Add the noodles to a large bowl. Use your hands to squeeze out any additional water from the cucumbers, then add them to the bowl. Add the dressing and toss until well combined.
- Top with green onions, cilantro, and sesame seeds. Enjoy! If everything isn't eaten, store leftover noodles in a sealed container in the fridge. Leftovers will last for one week.