You can add any vegetables to this dish that you enjoy or have on hand.
This recipe is fine, but unfortunately I'm not a great fan of soba noodles. (I do keep trying, though!) I would like to make this again, but using a different type of noodle next time, I'm sure it would be rather tasty! - 09 Jul 2012
This would be a solid four or maybe even a five, if not for a few key ingredient oversights. 1. Balsamic vinegar? In a Japanese dish? Seriously. Only use rice vinegar. 2. Not nearly as bad as 1; use brown sugar instead of white, the flavor is richer and compliments the soy sauce ten times better. 3. 1/2 cup of sesame seeds is a ridiculous amount. I used more noodles than recommended and still only needed 1/4 of the sesame seeds. Use about 2 tablespoons. And don't bother baking them. Throw them in a dry pan and toast them over the stove for a few minutes on medium heat, shaking the pan ever few minutes until they are golden. Other than that, a good recipe. Easy to make, easy to improvise and adjust to personal tastes by simply varying the veggies. And with some minor adjustments, quite yummy. - 04 Jul 2010 (Review from Allrecipes US | Canada)
Delicious!! My teen just made me promise I will make this once every week. I stir-fried snow-peas, julienned carrots and sliced mushrooms in 1 tsp oil and added to the soba. And served it topped with grilled prawns on skewers! Exotic combination. - 06 Jun 2003 (Review from Allrecipes US | Canada)