The Washington Post

Hot-and-Sour Sesame Soba Noodles

Hot-and-Sour Sesame Soba Noodles 3.000

Jennifer Heffner for The Washington Post; styling by Nicola Justine Davis

Dinner in Minutes Eat Voraciously Newsletter Jan 9, 2013

The dish is made with 100 percent buckwheat noodles, which are not inexpensive, due largely to the fact that they are more complicated to produce. The pure buckwheat variety (Japanese) is essentially gluten-free, contains more fiber and protein than hybrid noodles and harbors a full complement of essential amino acids. If you haven't tried them, this is a good place to start. Or you can substitute whole-wheat or multigrain pasta.

Add heft to the bowl by tossing in cooked shrimp or chicken, or tofu.

A helpful note from the authors of "The Longevity Kitchen": Most packages of buckwheat soba call for 8 minutes of cooking, but that will create gummy, mushy noodles. Start testing after 4 minutes and have a colander ready to drain them a minute later.

Total time: 25 min

Storage Notes: Refrigerate for up to 3 days.

Servings: 3
  • 1 tablespoon black or white sesame seeds
  • 8 ounces dried, 100 percent buckwheat soba noodles, such as Eden brand (may substitute multigrain pasta)
  • 1/2 cup homemade or store-bought sesame-miso dressing (see NOTE)
  • 1 1/2 teaspoons toasted sesame oil, divided
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon maple syrup
  • 1 teaspoon freshly squeezed lime juice
  • 1/2 seedless cucumber, cut in small dice (about 1 cup)
  • 1 small carrot or 2 to 3 baby-cut carrots, cut in small dice (about 1/4 cup)
  • 1/4 red bell pepper, cut in small dice (about 1/4 cup)
  • 1 scallion, white and light-green part thinly sliced on diagonal
  • Leaves from 4 to 6 stems cilantro, coarsely chopped
  • Leaves from 1 small bunch mint, coarsely chopped


Bring a large pot of water to a boil over high heat.

In a small, dry skillet over medium-low heat, toast the sesame seeds until fragrant, 2 to 3 minutes. Remove from the heat.

Add the noodles to the boiling water and stir. Reduce the heat to medium; cook for 5 minutes or until just tender (see headnote).

While the noodles are cooking, make the sesame-miso dressing (see NOTE), if you're making your own. Combine the 1/2 cup of dressing with 1 teaspoon of the toasted sesame oil, the crushed red pepper flakes, maple syrup and lime juice and mix until well-combined.

Drain and rinse the noodles, then transfer them to a large bowl. Drizzle with the remaining 1/2 teaspoon of toasted sesame oil and toss to coat, then add the cucumber, carrot, pepper, scallion, cilantro, mint and dressing mixture.

Sprinkle with the sesame seeds; serve warm.

NOTE: To make sesame-miso dressing, combine 2 tablespoons mild yellow miso, 1 tablespoon tahini, 3 tablespoons unseasoned rice vinegar, 1 tablespoon tamari or soy sauce, 1 tablespoon maple syrup, 1 tablespoon freshly squeezed lime juice, 1 teaspoon freshly squeezed lemon juice, 1/2 teaspoon peeled and finely grated ginger root and a pinch of ground cayenne pepper in a liquid measuring cup. Whisk until smooth. The yield is about 3/4 cup. (You need 1/2 cup for this recipe; refrigerate any extra in an airtight container for up to 5 days.)

Recipe Source

Adapted from "The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods," by Rebecca Katz with Mat Edelson (Ten Speed Press, March 2013).

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving (1 1/2 cups): 380

% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 550mg 23%

Total Carbohydrates: 70g 23%

Dietary Fiber: 6g 24%

Sugar: 9g

Protein: 11g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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