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Simple Sesame Soba Noodles

Sesame Soba Noodles

Serve this simple Asian noodle dish alongside or as a bed for vegetable stir-fries and Asian-style tofu preparations. Shown in one of the photos below, mixed with Sweet and Savory Sautéed Tofu. Leftovers are good served cold and packed into school or brown-bag lunches. Photos by Rachael Braun.

Serves: 4 or more

  • 8 ounces soba (buckwheat) noodles, any variety
  • 2 tablespoons dark sesame oil
  • 2 to 3 tablespoons soy sauce, or to taste
  • 1 tablespoon sesame tahini, optional
  • 1 tablespoon agave nectar
  • 1 to 2 teaspoon grated fresh ginger, to taste
  • 1 tablespoon rice vinegar or white-wine vinegar
  • 1 tablespoon sesame seeds, plus more for topping

Cook the noodles according to package directions in plenty of rapidly simmering water until al dente, then drain and transfer to a serving container.

Whisk the remaining ingredients together in a small bowl.

Simple sesame soba noodles with sweet and savory tofu

Drizzle the sauce over the noodles, and toss together until evenly coated. Serve warm or at room temperature, passing around extra sesame seeds for topping individual servings, if desired.


This can also be made with udon or somen noodles.

If you’re not using this as a bed for veggie or tofu stir-fries, try adding some sautéed mushrooms or wilted greens to these noodles.

Sesame Soba Noodles

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  • Reply
    September 8, 2011 at 4:54 pm

    Just made these. I needed something that I can bring to work for an easy to eat/easy to pack kind of lunch. They are delicious… I didn’t have vinegar and it still came out great. I sauteed some mushrooms and added them in too. wonderful…thanks for the recipe!

  • Reply
    September 8, 2011 at 6:05 pm

    Candace, I love the idea of adding mushrooms to this and will suggest this as a variation. Thanks for stopping by!

  • Reply
    February 11, 2014 at 12:32 pm

    Although Soba noodles state on nutrition label 0gm saturated fat in the ingredient section, eggs are listed. What brand do you buy that doesn’t have eggs? I won’t put my money behind food containing animal products. I usually use WW dry spaghetti noodles in Asian dishes to avoid eggs! 🙂

  • Reply
    February 11, 2014 at 12:38 pm

    Really? I’ve never seen soba noodles with eggs. For example, Eden (though I boycott Eden products because their CEO is a jerk): and Hakubaku: — so I’m really not sure how you got the impression that Asian noodles contain egg, as most don’t. However, WW spaghetti, whole grain udon, or even brown rice noodles are good substitutes.

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