Soba Noodles – Ready in 20 Minutes!

When I am short on time but still want to cook something special for my family, I make Soba Noodles in a sweet-and-savory sauce. With flavors from robust, rich garlic, peppery ginger, and brown sugar sauce, this easy meal takes just 20 minutes to make and pairs well with so many mains.

You can easily pair this effortless side dish with Slow Cooker Sesame Chicken or these one-pan General Tso Pork Chops. The aromatic sauce makes a huge difference in turning simple buckwheat noodles into something you would get at a Japanese restaurant.

Meals like these save the day when I have minimal time to cook. I also like that recipes like these are frugal, yet delicious. My kids love it when I make soba noodles, and always ask for this peanut sauce as well. It’s so good drizzled on top. I will give you one more tip: if you have some veggies that need to be used, chop them, saute them, and only after that add the sauce and the noodles, you have a homemade stir fry ready in minutes.

Why you will love this recipe

• A versatile meal in minutes: I can make this easy meal in just a few minutes. It goes with anything, and the best part is that it can be customized by adding veggies, meat, or seafood.  
• Just a few ingredients: noodles, some basic sauces, and seasonings. I won’t have to go shopping because I usually have all these items in my pantry already.
• Inexpensive Asian dish: When I want to make an inexpensive Japanese meal, this is the perfect recipe to start with. It costs less than $5 to make this, and I can turn it into a full meal with just a few dollars more. 
• Everyone loves noodles: Young and old, everyone seems to love noodles, whether they are hot or cold. No matter how I serve them, the kids will eat them with their fingers or chopsticks.

What you will need

• Wet ingredients: The soy sauce adds an umami base to build on. I use low-sodium sauce to keep it from overpowering everything with salt. For a nutty richness to complement the earthy buckwheat, sesame oil is the perfect coating, keeping the pasta from sticking. Rice wine vinegar provides a slightly sweet, acidic note that balances savory flavors like sesame oil and soy sauce. I use canola oil for sautéing because of its high smoke point and mild flavor.
• Dry ingredients: I use 10 ounces of dry soba noodles. I like to use the kind that is mixed with refined wheat flour because it is not so delicate that it falls apart when I cook it. 
• Seasonings: Brown sugar adds a richer, more caramelized sweetness than white sugar and helps create a sticky coating on the noodles. Minced garlic infuses the pasta quickly with a robust garlic taste that cuts through the other flavors. Grated ginger adds a pungent and refreshing, slightly spicy contrast to the noodles. A pinch of red pepper flakes introduces a bit of heat and color for a kick. Finally, chopped green onions provide crunch and a burst of color to this delicious pasta dish.
• Garnishes: I also like to top my noodles with sesame seeds and chopped peanuts for extra crunch and nuttiness.

How to prepare 

Cook the noodles: First, cook them according to the package instructions, then rinse and set them aside. 

Whisk the sauce: In a small bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, brown sugar, garlic, ginger, and red pepper flakes until well combined. 

Sauté the ingredients: Next, I preheat a large skillet on medium-high before adding the oil. Once it is shimmering, I add the green onions and let them cook, stirring, for 30 seconds, or until they are just softened. Then, I add the soy sauce mixture and cook for another 30 seconds.

Combine: The noodles go in next, and I toss them until they are heated through. 

Garnish and serve: Finally, I remove the pan from the heat and garnish with more green onions, chopped peanuts, and sesame seeds before serving.

Expert tip

How to keep soba noodles from being mushy

Because soba noodles are made from buckwheat, they are very delicate, making them fast to cook. The first thing to know is that you should not soak the noodles before cooking them. Always read the instructions first. I prefer to get soba noodles with added wheat flour, so they are not as delicate. However, they will still cook fast, so be careful. Do not salt the cooking water, and only cook the pasta for 3 to 5 minutes. Use plenty of water, then rinse the noodles in cold water, gently rubbing them to remove the starch until the water runs clear.

More tips to consider:

• For gluten-free soba, I use pure buckwheat pasta with no other wheat added.
• Soba is rich in fiber, protein, and nutrients such as thiamin, manganese, and other minerals, which regular white pasta lacks. 
• If you’re adding vegetables, be sure to add the hard ones first, before the softer ones, so they cook evenly. For example, broccoli and cauliflower would go first, and peas or spinach would go last.
• Make sure the leftovers are completely cool before sealing them in containers to avoid mushy pasta.
• When reheating, it only takes a few seconds to heat it through.

Recipe variations and add-ins:

• Add meat: If I am trying to make this more like a meal, I add chopped meat like chicken breasts, turkey, ham, or beef. Bacon is another delicious choice.
• More vegetables: I also like to add a lot of vegetables to these noodles to make them heartier. Some of my favorites are broccoli, cauliflower, mushrooms, zucchini, avocados, red onions, bell peppers, and pea pods.
• Other proteins: Some other proteins that work well with these noodles are edamame, tofu, tempeh, fava beans, and scrambled or hard-boiled eggs.
• Spicy soba: I sometimes add more red pepper flakes, chopped jalapenos, or poblano peppers for those who like spicy noodles. These noodles are delicious with a bit of hot sauce or my homemade General Tso sauce.
• Garlic confit: If you are a garlic lover like me, try adding some roasted garlic confit to the noodles for an extra-buttery garlic flavor. This stuff is so delicious, I like to put it on everything!

Serving suggestions:

This Japanese pasta pairs well with anything savory, such as chicken, beef, and seafood, as well as spicy, crispy tofu, eggs, and vegetables. I like to douse them in different sauces like soy sauce, sesame oil, or yum yum sauce. Peanut sauce is another way to dress up these noodles. Try my easy recipe for creamy peanut sauce, made in 10 minutes with just a few ingredients.

These noodles can be served hot or cold, with or without dipping sauces. I love it with my delicious chicken katsu. This crispy dish is served with a barbecue sauce that is a heavenly comfort food full of Asian flavors. Or I can just toss the noodles with fresh vegetables and serve them with this easy-to-make Instant Pot rice that comes out fluffy and tender every time. This dish is perfect with some of my homemade teriyaki sauce, which you can make in less than 20 minutes. 

How to store leftovers:

• Refrigerate: These noodles will last up to a week in a sealed container in the fridge.  
• Freezing: To freeze, I pack these noodles in freezer bags, where they will stay fresh for 3 to 4 months.  
• Defrost: I thaw frozen leftovers in the fridge overnight.
• Reheating: Heat them quickly in a pan over medium heat with sesame oil.

Frequently asked questions

More Asian side-dishes worth a try: