Soy Garlic Soba Noodles with Seaweed and Scallions

This simple yet deeply flavorful soba noodle dish combines the earthy chew of buckwheat noodles with a soy garlic sauce, toasted sesame oil, scallions, and shredded seaweed. It’s light, quick, and full of umami.

Why You’ll Love This Recipe

• Quick and easy—ready in under 20 minutes.

• Healthy and light with no compromise on flavor.

• Vegan-friendly and highly customizable.

• Delicious served warm, chilled, or at room temperature.

• Perfect as a main or side dish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Soba noodles (100% buckwheat or blend)

• Soy sauce

• Garlic (minced or grated)

• Sesame oil (toasted)

• Rice vinegar or mirin (optional for tang)

• Sugar or maple syrup (optional for balance)

• Scallions (sliced)

• Toasted sesame seeds

• Dried seaweed (shredded nori or roasted laver)

• Neutral oil (like vegetable or canola)

• Optional: chili flakes, grated ginger, or lime juice

Directions

1. Cook soba noodles according to package instructions. Rinse under cold water and drain thoroughly.

2. In a small bowl, whisk together soy sauce, garlic, sesame oil, rice vinegar, and a pinch of sugar (if using).

3. Heat a small amount of neutral oil in a pan and briefly sauté the garlic until just fragrant—do not brown.

4. Add the sauce mixture and simmer for 1–2 minutes. Remove from heat.

5. Toss the drained noodles with the warm sauce in a large bowl until evenly coated.

6. Top with sliced scallions, sesame seeds, and shredded seaweed.

7. Serve warm, chilled, or at room temperature.

Servings and timing

Serves: 2–3
Prep time: 5 minutes
Cook time: 10 minutes
Total time: ~15 minutes

Variations

• Add shredded cucumber or carrot for crunch.

• Top with a soft-boiled egg or tofu for extra protein.

• Stir in chili oil for a spicy kick.

• Add sautéed mushrooms or edamame for a heartier dish.

• Use tamari or coconut aminos for a gluten-free version.

Storage / Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Best served cold or at room temperature. If reheating, do so gently in a skillet with a splash of water or oil to loosen the noodles.

FAQs

What are soba noodles made from?

Soba noodles are made from buckwheat flour, sometimes combined with wheat flour. 100% buckwheat soba is gluten-free.

Can I make this dish gluten-free?

Yes. Use 100% buckwheat soba and gluten-free soy sauce or tamari.

Can I eat this cold?

Absolutely. This dish is ideal as a cold noodle salad, especially in warm weather.

How do I prevent soba noodles from clumping?

Rinse the noodles thoroughly under cold water after cooking and toss with a little sesame oil to prevent sticking.

Is this dish vegan?

Yes, as long as no animal-based broth or garnishes are used.

Can I use other types of noodles?

Yes. Rice noodles or ramen can work, but soba offers the most authentic taste and texture for this style of dish.

What seaweed should I use?

Shredded nori, roasted laver, or seasoned seaweed snack strips all work well.

Can I make it spicy?

Yes. Add chili oil, red pepper flakes, or gochujang for heat.

How long will the sauce keep?

The sauce can be made in advance and stored in the fridge for up to 5 days.

What protein pairs well with this?

Grilled tofu, poached egg, or pan-seared tempeh are excellent vegetarian additions. For non-vegan options, try grilled chicken or shrimp.

Conclusion

Soy garlic soba noodles are a fast, flavorful, and nourishing meal or side dish that showcases the depth of umami in Japanese-inspired cooking. With the brightness of scallions and the savory touch of seaweed, it’s both simple and satisfying.

Print