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Sesame Ginger Soba Noodles


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  • 1 cucumber
  • 1 lg carrot
  • 2 green onions
  • 454 g medium tofu (or cooked chicken)
  • 1 tbsp sesame seeds
  • 2 tbsp maple syrup
  • 2 tbsp unseasoned rice vinegar
  • 1 tbsp grated ginger
  • 2 tsp dark sesame oil
  • 1 bundle soba noodles (120 g)
  • 1 tsp vegetable oil
  • 2 garlic cloves, minced
  • 10 c baby spinach
  • 2 tsp low sodium soy sauce


Servings 2


Step 1

Slice cucumber and carrot into thin sticks. Thinly slice green onions diagonally. Thickly slice tofu. Arrange all on a platter.
Toast sesame seeds until lightly golden in a small frying pan set over medium. Add to a small bowl.
Stir in maple syrup, rice vinegar (preferably low-sodium and sugar-free) ginger and sesame oil. Drizzle over tofu.
Boil soba noodles in a large pot of water. Cook until tender, 3-4 minutes.
Rinse with cold running water to cool and remove excess starch, about 1 min.
Heat vegetable oil in a large frying pan over medium. Add garlic. Stir constantly for about 1 min. Gradually add spinach. Cook, stirring frequently, until wilted. Stir in soy sauce. Serve soba with sesame-ginger tofu and vegetables.

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