Easy Soba Noodles
I’ve been cooking up soba noodles for at least 5 years, and this recipe STILL remains my favorite. I’ve found other recipes don’t emphasize the importance of a savory sauce (and isn’t it always about the sauce?!) These easy soba noodles are tossed in a miso ginger sauce bursting with bold umami and savory flavors. In my experience, soba noodles are best enjoyed with crisp pan-fried veggies. This recipe showcases my two favorites: savory mushrooms and crunchy sugar snap peas. Everyone loves that this easy recipe only takes 15 minutes AND doesn’t require hard-to-find ingredients!
What are Soba Noodles?
Never had a soba noodle? I’ve been enjoying them for years. I’m fairly certain you are going to love them! They are a thin Japanese noodle that is delicious in stir-fries, soup, and pasta dishes. They are made from buckwheat (either 100% or partially made with wheat flour), which gives them a darker appearance.
They are actually higher in protein and fiber than their basic refined wheat noodle counterpart.
Their flavor is definitely a little different than a traditional pasta (but in a good way!) They are nuttier and chewier than other noodles. Personally, I think they are much more flavorful than spaghetti noodles and are one of my go-to pastas in the kitchen!
Soba Noodle Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
How to Make Soba Noodles
1. Cook Soba Noodles
Boil soba noodles according to package instructions (usually 4–5 minutes). Drain and rinse under cold water to stop cooking. Toss with a small amount of sesame oil to prevent sticking. Set aside.
2. Whisk Miso Sauce
In a small bowl, whisk together miso paste, soy sauce, rice vinegar, sesame oil, ginger, and water until smooth.
3. Sauté Veggies
In a large skillet, sauté mushrooms in a splash of sesame oil until golden. Add snap peas; cook 2–3 minutes until crisp-tender.
4. Combine
Add the noodles and sauce to the pan with veggies. Toss well until everything is coated and warmed through.
How to Store Leftover Soba Noodles
If you don’t eat this all in one sitting, you can store leftovers in an airtight container for up to 3 days. If the noodles get a little dry, try adding a small splash of water and/or sesame oil.
Soba Noodle Variations
Common Questions
Soba noodles can be gluten-free if they’re made from 100% buckwheat flour, but many store-bought versions contain a mix of buckwheat and wheat flour. If you need them gluten-free, always check the label for “100% buckwheat” or “gluten-free” specifically.
They are considered healthier than traditional noodles because buckwheat is higher in protein and fiber.
Soba noodles usually cook in 4-5 minutes in boiling water. I usually rinse them under cold water to stop the cooking process once they are done.
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Soba Noodles with Miso Ginger Sauce
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Ingredients
- 6 oz soba noodles
- 8 oz sliced baby bella or white mushrooms
- 1 cup snap peas
- diced green onions for topping (optional)
- sesame seeds for topping (optional)
Miso Ginger Sauce
- 1 tbsp white miso paste
- 1 tbsp soy sauce or tamari/coconut aminos for gluten-free
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tsp grated ginger
- 1-2 tbsp warm water to loosen and help miso paste dissolve
For more protein
- air fried tofu
- edamame
Instructions
- Boil soba noodles according to package instructions (usually 4–5 minutes). Drain and rinse under cold water to stop cooking. Toss with a small amount o sesame oil to prevent sticking. Set aside.
- In a large skillet, sauté mushrooms in a splash of sesame oil for a few minutes. Add snap peas; cook 2–3 minutes until crisp-tender.
- In a small bowl, whisk together miso paste, soy sauce, rice vinegar, sesame oil, ginger, and water until smooth.
- Add the noodles and sauce to the pan with veggies. Toss well until everything is coated and warmed through.
- Top with green onions and (optional) sesame seeds. Add tofu or edamame if you’d like extra protein.
Love the sauce on this! Super easy and my husband really liked it too. Added in some edamame.