There’s an unassuming magic to Teriyaki Soba Noodles. The buckwheat noodles soak up the rich, sweet-savory sauce, creating a perfect balance of flavor and texture. It’s great as is, but I love to add some protein like shrimp, chicken, or tofu to make it a satisfying meal. The beauty of soba lies in its simplicity, but the layers of flavor here make it anything but ordinary.
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Soba Noodles and Teriyaki: A Perfect Pair
Soba noodles, made from buckwheat, have a nutty flavor and a slightly firmer texture compared to other noodles. In Japan, soba is eaten hot in soups or cold with dipping sauces, and it’s known for being a healthy alternative to wheat-based noodles.
One of the things I love about this recipe is that you can keep it simple or bulk it up with your favorite vegetables and proteins. It’s also quick to make, so it’s perfect for busy weeknights when you don’t want to spend a ton of time in the kitchen. Plus, soba noodles cook in just a few minutes, so you can have dinner on the table in no time.
Ingredients You Need
Most of the ingredients you need to make Teriyaki Soba Noodles are available at any supermarket, but there are a few you may need to visit an Asian grocery for. Here’s what you need:
- Soba noodles: These are made from buckwheat and have a slightly nutty flavor. Look for them in the Asian section of your grocery store.
- Soy sauce: A key component of teriyaki sauce, this adds the salty, umami base.
- Mirin: A sweet rice wine that balances out the salty soy sauce. You can substitute with a bit of sugar and water if needed.
- Sugar: Adds sweetness to the sauce, giving it that signature teriyaki flavor.
- Ginger: Fresh ginger adds warmth and depth to the sauce.
- Garlic: Because garlic makes everything better.
- Sesame oil: A little goes a long way to add a nutty, toasty flavor.
- Vegetables: Bell peppers, snap peas, or broccoli work well, but feel free to use what you have.
- Protein (optional): Chicken, shrimp, or tofu are great additions if you want to make the dish more substantial.
- Sesame seeds: For garnish, these add a bit of crunch and visual appeal.
- Green onions: Another optional garnish, but they add a nice pop of freshness at the end.
How to Make Teriyaki Soba Noodles
Despite the longer ingredient list, you’ll be surprised at how quick this dish is to make. Here’s how:
- Cook the soba noodles: Bring a pot of water to a boil, and cook the soba according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking and prevent them from sticking.
- Make the teriyaki sauce: In a small bowl, mix the soy sauce, mirin, sugar, ginger, and garlic. Set aside.
- Sauté the vegetables: In a large pan, heat the sesame oil over medium heat. Add the vegetables and sauté until they’re just tender but still crisp.
- Add the protein (if using): If you’re adding chicken, shrimp, or tofu, cook it in the pan until it’s fully cooked through.
- Toss everything together: Add the cooked soba noodles to the pan, along with the teriyaki sauce. Toss everything together so that the noodles are well coated in the sauce.
- Garnish and serve: Sprinkle with sesame seeds and green onions before serving.
Expert Tips for Success
To make this recipe even easier, buy pre-cut vegetables, or use frozen ones. Also, soba noodles cook quickly, so keep an eye on them. They can go from perfectly chewy to mushy in seconds. Finally, don’t skip the rinsing step—it stops the cooking process and ensures your noodles don’t stick together.
More Ways to Use Soba Noodles
Soba noodles are incredibly versatile. I love using them in cold noodle salads—just toss them with a tangy sesame dressing and add some crunchy veggies for a refreshing summer dish. Spicy Soba Noodle Salad with peanut dressing is perfection. They’re also perfect in soups. One of my favorites is a simple miso soba soup with tofu and seaweed. The nutty flavor of soba noodles really stands up to bold flavors, so don’t be afraid to get creative. You can even stir-fry them with a spicy garlic sauce for a quick and flavorful meal.
Teriyaki Soba Noodles have become one of my go-to recipes for when I need something fast but satisfying. The combination of the chewy noodles, crisp vegetables, and sweet-savory sauce just works so well together. Whether you’re keeping it simple or loading it up with protein, this dish is sure to hit the spot. Give it a try, and I guarantee you’ll find yourself making it again and again.
Teriyaki Soba Noodles
Ingredients
- 12 ounces dried soba noodles
- 1 tablespoon oil
- 1 carrot julienned
- 1 red bell pepper
- ½ cup edamame
- 1- inch piece ginger minced
- For the sauce
- ¼ cup soy sauce
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon chili paste
- 1 teaspoon sesame oil
Instructions
- Cook soba noodles according to package instructions. Rinse immediately with cold water to prevent overcooking. Drain.
- Add oil in a pan and heat on medium heat. Sauté the carrot, bell pepper, edamame and ginger, until softened, 2 to 3 minutes.
- To make the sauce, in a bowl, combine the soy sauce, honey, rice vinegar, chili paste, and sesame oil and stir to combine.
- Add the sauce mixture to the skillet with the veggies and add the noodles. Cook for 1 to 2 minutes over medium heat while tossing noodles. When the noodles are warm, remove the pan from the stove.
- Garnish with green onions and serve.
Nutrition
Robin Donovan is an AP syndicated writer, recipe developer, food photographer, and author of more than 40 cookbooks including the bestsellers Ramen Obsession and Ramen for Beginners. Her work is featured by major media outlets including Huffington Post, MSN, Chicago Sun-Times, Orlando Sentinel, Buzzfeed, Cooking Light, Mercury News, Seattle Times, Pop Sugar, and many others. More about Robin