You know those recipes that come about because you need to make something but you have no actual plan in mind because you haven’t been to the store and you think you don’t actually have any food? That’s exactly how these sesame soba noodles came to be.
Everything that you need for the sauce for these noodles are staples in my pantry and I’m a firm believer they should be in everyone’s pantry as well. I always have them on hand and so it was super simple to throw that together. Once I realized I had soba noodles in my pantry too it was a no brainer that sesame noodles were just the thing to make.
I know most people just make the noodles but I believe in getting veggies in any way you can. So again I just took whatever needed to be eaten in my fridge and made it apart of the dish. It ended up working brilliantly with the snap peas, onions, and carrots. You can’t go wrong with those veggies with a sesame sauce.
Soba noodles also happen to be a great alternative to regular pasta and at this time of year where people are looking for healthier alternatives this is a great one. Not only are they made out of buckwheat flour which is gluten-free but buckwheat flour is a good source of nutrients like protein, fiber, iron, carbohydrates, thiamine. Compared to regular pasta soba noodles tend to be lower in calorie and have more fiber than regular pasta. You do have to make sure the soba noodles you buy are made with 100% buckwheat flour if you are GF though. Some can be a mix of buckwheat and regular.
Basically, there’s a lot to love about this dish. It’s simple to throw together and have ready to go for a few meals throughout the week. It’s great for lunch especially since you can eat it cold and it tastes just as good. It’s healthy and most of all it’s delicious.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
- ¼ cup soy sauce
- 2-3 cloves garlic
- ½ tsp ground ginger (or fresh)
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- ½ tsp sriracha
- 3 oz soba noodles
- 2 cups snap peas
- ¼ red onion, sliced
- 1 tbsp oil
- ½ cup shredded carrots
- In a small bowl add in soy sauce, garlic, ginger, rice wine vinegar, sesame oil, vegetable oil, and sriracha. Whisk together until combined. Set aside.
- Bring a pot to a boil over medium heat. Cook noodles according to package instructions.
- While water is boiling heat tbsp of olive oil over medium heat in a skillet. Sautee snap peas and red onion until tender. Once noodles are finshed cooking add them to the skillet and pour sauce in. Add in carrots. Mix until noodles and veggies are coated.
- Serve warm or cold!