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Asian Recipe for Soba with Vegetables

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Soba and udon noodles are the most appreciated asian noodles, or spaghetti types in Japan. Soba are prepared with buckwheat flour, mixed with water, which is spread on a plate and sliced into thin strips about 1/16th inch wide. They are then immersed and cooked in boiling water, as is done for the European pasta. They are usually consumed either in a bowl of hot tsuyu (a type of broth) or rinsed in cold water.

Ingredients for 2 people

* 1/2 lb. fresh soba noodles
* 6 dried shiitake mushrooms
* 6 spring onions cut into rings
* 2 tbsp sesame oil
* 5 cm fresh ginger cut into matchsticks
* 2 cloves garlic, finely chopped
* 2 tbsp toasted sesame seeds
* Soy Sauce
* 2 Mint leaves
* 2 tablespoons low salt soy sauce or Tamari
* 2 tablespoons mirin (sweet rice wine)


1) First prepare the sauce by mixing all ingredients in a bowl.

2) Soak the shiitake mushrooms for 10 minutes in 1/2 cup boiling water. Drain them, while saving 1/3 cup of their soaking water; reserve mushrooms and water. Discard mushroom stalks and slice the caps.

3) Cook the noodles in a large volume of boiling salted water, follow package instructions as for how long, then drain. Heat the oil in a wok to sauté the onions, ginger and garlic for 2 minutes at medium. Add mushrooms and soba noodles.

4) When they are hot, pour the soy sauce and the reserved soaking water. Stir quickly so that the sauce coats the noodles. Sprinkle with sesame seeds and chopped mint. Serve immediately.

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