Sesame soba noodles, a comforting and nutritious dish. It’s a simple vegan dinner recipe, ready in 15 minutes and made with just 8 ingredients.
3 tbsp tamari or soy sauce
1 tbsp rice or apple cider vinegar
2 tsp sesame oil
1–2 garlic cloves, minced
1/4 tsp ground ginger
1 tbsp maple syrup
2 tbsp sesame seeds
8 oz soba noodles (225 g)
Mix all the ingredients but the noodles in a bowl until well combined. Set aside.
Cook the noodles according to package directions.
Drain the noodles. If you want to eat them cold, cool them down with water and incorporate them into a bowl with the sauce, mix well and serve.
If you eat them hot, put them back into the pot, add the sauce, mix well and cook for 1-2 minutes over medium-high heat.
Serve them plain or with your favorite toppings. I served them with sesame seeds and chopped chives, but feel free to eat them with spices and plenty of veggies as well. If you want to incorporate more protein into your meal, eat your sesame soba noodles with tofu.
Eat them hot or cold, as they make great leftovers.
Keep them in an airtight container in the fridge for 4-5 days.
If you want to eat less sodium, use reduced sodium tamari or soy sauce or even use less of it and add some water or vegetable broth.
If you don’t eat soy at all, feel free to substitute the tamari or soy sauce with coconut aminos, or just add some salt to taste.
Use any kind of vinegar.
Sesame oil gives the noodles a very good taste, but you can replace it for any other type of oil. If you want to eat your noodles cold, I recommend you don’t use coconut oil because it gets solidified at low temperatures.
You can use garlic powder instead of fresh garlic and ginger root instead of ground ginger.
Any other kind of syrup is a good substitute for maple syrup, as well as any other liquid sweetener.
Feel free to omit the sesame seeds.
If you can’t find soba noodles, any kind of pasta like regular spaghetti will do.