As the proud owner of too many cookbooks,  I try to give them priority when searching for culinary inspiration, but every once in a while a blogger’s recipe blows away the competition, I won’t rest until I make it.   A beautiful photography is sure nice, but I am primarily taken by the writing along the recipe, especially if it conveys more than just cooking.

The moment I read Rosa’s write up on this post while listening to the beautiful song in the background, I knew I was going to make – and love – those noodles.  The few ingredients come together in what seems like an almost austere preparation, but refrain from the temptation of adding more stuff to it.  Accept its  Zen flow, and keep it simple.

(adapted from Rosa’s Yummy Yums blog)

2 bundles of buckwheat noodles (approximately 80 g each)
4 Tbs soy sauce (preferably Kikkoman)
1 + 1/2 Tbs dark sesame oil
2 + 1/2 Tbs rice vinegar (unseasoned)
1 + 1/2 Tsp Wasabi paste
3 Tsps fresh ginger, chopped
2  + 1/2 Tbs sesame seeds, roasted
2 medium carrots, cut into thin matchtsicks
1/2 medium cucumber, cut into thin matchsticks

In a large pan, bring salted water to boil, add the noodles, and simmer for about 4 minutes, or according to the package directions.  When the noodles are cooked, drain and immediately run cold water over them. Transfer the noodles to a bowl as you finish preparing the other ingredients.

Make the dressing by whisking together in a small bowl the sesame oil, soy sauce, rice vinegar, wasabi, and ginger.  Add to the noodles, tossing to combine.  Add the toasted sesame seeds, and mix gently. Refrigerate for about 30 minutes.

When ready to serve, add the carrot and cucumber, mix gently, sprinkle with more sesame seeds if you so desire.


to print the recipe, click here

Comments: To cut the veggies I used one of these small  gadgets that work very well and are simple to wash.  It makes long ribbons that mimic the shape of the noodles, perfect for this dish.

This recipe will be part of our regular rotation from now on.  Leftovers were delicious next day, although the cucumber and the carrots lose their crispness after being in the dressing overnight.  It didn’t bother me at all, but you can always cut a little more of the veggies and add to your plate.   Buckwheat noodles seem to perform a little magic: they satisfy but never make you feel too full.  My favorite type of noodles, hands down.

Rosa, a big thank you for inspiring me with your “Lesson in Zen”    😉

ONE YEAR AGO: Griddle-Fried Filet of Petrale Sole

TWO YEARS AGO: Barm Bread (a must-bake bread!)

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24 thoughts on “SIMPLY SOBA

  1. This soba noodle dish is one of my hot weather favorites. I just grate or julienne the carrots (and red or yellow peppers for some crunch cause I don’t care for cucumbers). Lovely presentation.


  2. Ooh, wasabi, love it! Cold soba is delicious and there is so much flavour going on in this recipe, it packs a huge punch. Very impressed with your matchstick shapes. I have to start investing in some gadgets! 🙂 Have a good day Sally.


  3. This certainly has put me in the mood for noodles! Even though I made Shrimp Pad Thai just the other day, this looks very refreshing and satisfying, yet another added to the “to be tried” list. Thanx for sharing!


  4. How much heat do you get from the wasabi? Might be too much for hubby’s tender palate. Looks great to me and maybe a good way to increase aforementioned hubby’s veggie intake. I grate carrots into lots of things. I have one of those Oxo julienne peelers but cannot get it to work. I got it at one of those discount stores I frequent. I will have you test it for me sometime.


    • I didn’t think the heat was excessive, you might use a little less and see how it goes. We love wasabi, so we might be a bit biased

      Mine is an Oxo peeler too – sometimes the first pass doesn’t work well, you have to keep doing it and apply pressure down as you slice it. Some of the veggie will be lost in the process, at least it does for me, but I’m a little clumsy


  5. I think I have everything (except the noodles) to make this dish and I’m certain the kids would love it. Great way to get them (and me for that matter) to eat some more veggies. I just got the peeler a few weeks ago, so good timing on that as well!


  6. You can use spaghettini or linguine as a substitute for the soba noodles, of course, but I think you’ll enjoy the unique character of the soba noodles when you get them. It really comes through in this simple dressing. For people who really love sesame, you can throw in some tahini instead of the sesame oil, but then it’s not the same dish, is it? 🙂


    • Hi, Carole… I’ve flirted for a while with the idea of getting and iPad, but heard that blogging from it is too tricky. Good to know the posts look nice on an iPAD, though

      thanks for dropping by… 😉


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