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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Meatless Monday: Sesame-Ginger Soba Noodles

March 21st, 2015 · No Comments · Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Pasta, Queens, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Travels, Vegan, Vegetarian, Wine, Winter Recipes

Photo by Holland Koehler, Assistant Creative Director,

A bowl of savory noodles is always comfort food regardless of the cultural rendition.  From the ubiquitous mac and cheese to the platter of Sunday spaghetti and meatballs, most of us feel loved when in the presence of “macaroni”.

Asian noodles score high on my list of comfort foods and Soba are my favorite. Japanese Soba noodles are made from Buckwheat and are a flavorful alternative to wheat flour because of the hearty flavor and dense texture. Buckwheat flour is what gives Soba noodles that additional layer of flavor and bite which marries perfectly with the earthy flavor of Tahini and the tang of soy and ginger in this dish.

This sesame Soba noodle dish is very versatile as it can be served warm during winter months or cold during the summer for a picnic or cookout. These noodles are satisfying as a main course with a salad and also pair well with some Asian-style ribs for the carnivores at the dinner table.

Pick the perfect wine for the occasion and try this dish with tropical flavors of pineapple and mango found in “Sciardonne” Chardonnay 2013 by Anthony Nappa Wines and call it summer!

Makes 2 servings
4 oz soba noodles
1/2 of a medium to large zucchini or a whole small zucchini
2tbsp canola oil
1 + 1tbsp soy sauce
2 tsp rice vinegar
2 tablespoons of Tahini, sesame paste
1/4 cup of seasonedfork garden stock
1/2 tsp ginger, grated
3 green onions/scallions, chopped white and green parts separated
chili flakes, optional
salt to taste
Toasted sesame seeds, optional

To make the sauce, whisk together canola oil, veggie stock, 1 tablespoon of the soy sauce, rice vinegar, Tahini, ginger, white parts of the green onions, and chili flakes.

Prepare noodles until they are very al dente. While the noodles are boiling, prepare the zucchini noodles by cutting them into long noodle-like pieces.

In a pan, heat the sauce on medium heat. Allow the sauce to come to a boil. Lower the heat. Allow the sauce to simmer for a couple of minutes and the ginger to become fragrant.

Add the Soba noodles and zucchini noodles to the pan. Stir to combine.

Once the noodles are heated through, add the remaining tablespoon of soy sauce. Remove from heat immediately.

Add the green parts of the scallions and stir. Salt to taste if necessary. If the noodles are too dry, drizzle in more vegetable stock. Before serving, add some toasted sesame seeds and more scallions if desired.

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