Soba Noodles with Peanut/Sesame Sauce and Julienned Vegetables

January 18, 2011(updated on October 18, 2023)

peanut soba noodles

The first third of my cookbook is due in two weeks. This means that while I’ve been writing and cooking like mad lately, not much of it has been destined to appear here. As I gave the old brain a little jingle-jangle, to see if anything I’ve cooked recently would be appropriate for this humble little website, a bowl of soba noodles fell out (well, not literally).

I cooked this up for lunch last Tuesday, in between batches of granola. I borrowed the proportions for the sauce (with a few tweaks) from the recipe for Takeout Style Sesame Noodles in The Essential New York Times Cookbook and poured it over two quickly boiled clusters of soba noodles, as well as some julienned carrots and cucumber (made with one of these). Finally, I tossed in some leftover chopped jerk tofu, a final remnant from a New Year’s Eve potluck (what? It was only a week+ old when I made this. Besides, tofu keeps).

This humble little dish was one of the best things I ate all week. The vegetables kept it tasting fresh and the sauce was the ideal cold noodle topper. Should you be looking for a cold sesame noodle dish, this one is a winner. Slurp and enjoy!

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Soba Noodles with Peanut/Sesame Sauce and Julienned Vegetables


  • 2 clusters of soba noodles approximately 7 ounces when dry
  • 1 carrot julienned
  • 1/2 seedless cucumber julienned

Sauce ingredients:

  • 2 tablespoons toasted sesame oil
  • 3 1/2 tablespoons soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons tahini sesame paste
  • 1 tablespoon peanut butter
  • 2 tablespoons honey
  • 1 inch of ginger root finely grated
  • 2 garlic cloves finely grated
  • 1 tablespoon sriracha sauce


  • Cook soba noodles until just tender. While they cook, whisk all the sauce ingredients together in a mixing bowl.
  • When noodles are done, drain them and put them in a roomy bowl. Pour the sauce over top and toss with tongs to coat. Add julienned vegetables and mix to incorporate.
  • Makes two generous servings and keeps well overnight in the fridge.


This is my adaptation of the Takeout-Style Sesame Noodles from The Essential New York Times Cookbook.

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12 thoughts on "Soba Noodles with Peanut/Sesame Sauce and Julienned Vegetables"

  • That peeler is what got me through peeling apples for canning this year! Borrowed it from my mother in law, doubtful if it will ever be returned. It’s amazing, although I will admit I’ve never julienned anything with it.

  • This is like my pb-soy sauce-some sort of spicy sauce-whatever else is vaguely good with noodles and veggies stand by. Well, it’s not just like it, it’s basically the same. Also amazing with almond butter! And I like red peppers with my noodles too, and sometimes julienned tofu. I also like to garnish w/ sesame seeds and/or slivered nuts.

  • Now I totally want a julienne peeler! I had no idea such a thing existed. Oh boy. Your meal looks fantastic and good job on working so hard! I can’t wait to see the book!!

  • This sounds great. I love simple dishes like this to take to work for lunch. This will have to go on the menu for this week.

  • awesome. i always miss good chinese food now that i don’t live in america and sesame noodles are top of the list… i sometimes add broccoli to make them a bit healthy, ha! thanks for sharing 🙂

  • This peanut sauce sounds about perfect, not too rich. There is/was this amazing noodle place in northampton, mass that this dish totally reminds me of. I really enjoyed it in my pre-gluten free days. It was the perfect bowl of noodles!

  • Sounds yummy! I was also going to mention a place in Northampton, MA where I had a similar soba dish– I went to the Haymarket Cafe. Good stuff!

    I love the julienne peeler as well.

    I do have to mention that tofu doesn’t really keep that long. I’ve had tofu go sour and bad within a week. Here’s a recommendation from one brand:

    I think that the jerk spices may have preserved it a little longer than the usual, but I personally wouldn’t keep tofu for more than a week.

  • I’ve made this several times and it’s delicicious. I just “peel” lots of carrots and cucumber into ribbons and it’s perfect. Great recipe!