Soba noodles with roasted seame seed sauce

    1 hour

    You can now get soba in most supermarkets. Add any vegetables to this dish that you like or have on hand.

    186 people made this

    Serves: 4 

    • 1/2 cup sesame seeds
    • 250g dried soba noodles
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon white sugar
    • 2½ tablespoons soy sauce
    • 1 clove garlic, finely shopped
    • 1 teaspoon sesame oil
    • 5 spring onions, chopped
    • 3 cups of broccoli florets

    Preparation:15min  ›  Cook:15min  ›  Extra time:30min resting  ›  Ready in:1hour 

    1. Preheat the oven to 190 degrees C.
    2. Pour the sesame seeds onto a baking tray. Roast the seeds in the oven for 10 to 12 minutes, until they are a rich brown around the edges.
    3. Meanwhile, bring a large pot of salted water to a boil. Add the 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 green 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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    Reviews in English (142)


    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 USA and 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 USA and Canada)


    I LOVE this, reminds me of a salad we had in the Deli I worked at. I used blanched julienned carrots and bell peppers and sugar snap peas, and omitted the broccoli. I toasted the sesame seeds on a low flame in a fry pan. I also doubled it for the leftovers.  -  06 Oct 2001  (Review from Allrecipes USA and Canada)