Recipe Credit Naslie Khan @Asian Delights
Prep Time: 10 mins
Cook Time: 10 mins.
Total cooking time 20
- 320g pack of Wu-Mu Zaru Soba Buckwheat
- ¼ cup light soy sauce
- 3 tbsp. sesame oil
- 1 tbsp. sugar
- 1 tbsp. sunflower oil
- 2 tbsp Rice vinegar
- 3 tbsp. Toasted sesame seeds
- 1 tbsp. Fresh Course black pepper
- 2cups Spring onions chopped into 1.5mm
- ½ cup Spring onions minced
- Bring a large pot of water to a boil and cook the soba noodles for 4-5 minutes or just until tender, stirring occasionally so the noodles don’t clump. Drain in a colander and rinse well under cold water, tossing to remove the starch.
- While the noodles are cooking, in a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, and black pepper.
- Set aside.
- Heat a large skillet over medium-high heat.
- Add the canola oil and heat until shimmering then add the chopped green onions.
- Cook, stirring, for 15 to 30 seconds or until fragrant.
- Add the soy and sesame mixture and cook for 30 seconds,
- Add the noodles and toss until the noodles are heated through. Add the remaining minced green onion and half of the sesame seeds.
- Garnish with the remaining seeds and serve warm or at room temperature.
Serve it hot or cold. This is probably the most distinctive particularity with soba noodles. You can eat them hot, sautéed with veggies, or cold as a salad.
Add a vegetarian protein such as tofu, prawns, cubed rump steak to make the dish more nutritious and filling.
It’s a wonderful addition to these sesame soba noodles and add a touch of green.
Replace soba with rice noodles. The ginger soy sauce works perfectly with rice noodles too, so feel free to explore around.