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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.