Soba noodles with toasted sesame seed sauce

    45 min

    You can add any vegetables to this dish that you enjoy or have on hand.

    186 people made this

    Serves: 4 

    • 70g sesame seeds
    • 250g soba noodles or wholewheat spaghetti
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon sugar
    • 2 1/2 tablespoons soy sauce
    • 1 clove garlic, minced
    • 1 teaspoon toasted sesame oil
    • 5 spring onions, sliced
    • 275g broccoli florets

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 200 degrees C.
    2. Pour the sesame seeds onto a baking tray. Toast the seeds in the oven for 10 to 12 minutes, until they are a golden brown colour around the edges.
    3. Meanwhile, bring a large pot of salted water to the boil. Add the soba noodles and cook them for 5 to 6 minutes, or until they are just tender. Drain them, rinse them well with cold water, and drain them again.
    4. In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and spring onions. Add the noodles, and the toasted sesame seeds. Toss well, then stir in the broccoli. Let the dish sit for 30 minutes at room temperature before serving.

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    Average global rating:

    Reviews in English (142)


    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)