Ingredients:

  • 12 oz dried soba noodles (100% buckwheat or buckwheat blend)
  • Water for boiling
  • 1 tbsp toasted sesame oil (for tossing)
  • 3 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp honey or maple syrup
  • 1 tbsp freshly grated ginger
  • 1 garlic clove, minced
  • Juice of ½ a lemon or lime
  • 2 scallions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • ½ cup shredded carrot (optional)
  • ¼ cup chopped fresh cilantro or parsley (optional)
  • Red pepper flakes or togarashi (optional for heat)

Instructions:

  1. Bring a large pot of water to a rolling boil and add the soba noodles. Cook according to package instructions (usually 4-6 minutes), then drain and rinse under cold water to stop cooking.
  2. In a mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, freshly grated ginger, minced garlic, and lemon juice until well combined.
  3. Toss the drained noodles with toasted sesame oil, then pour the sesame-ginger sauce over them. Mix gently until the noodles are evenly coated.
  4. Divide the noodles into serving bowls. Garnish with sliced scallions, toasted sesame seeds, shredded carrot, and chopped fresh cilantro or parsley. Add red pepper flakes or togarashi if desired.
  5. Serve chilled or at room temperature, optionally accompanied by extra soy sauce or lemon wedges.