Soba noodles are some of the quickest and easiest noodles to prepare.

Serves
4

Preparation

15min

Cooking

10min

Skill level

Easy
By
Average: 3.1 (41 votes)
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Ingredients

  • 300 g dried green tea soba noodles or other soba noodles
  • 1 tsp sesame oil
  • 35 g (¼ cup) black or white sesame seeds, toasted
  • 1 nori sheet (see Note), cut into strips
  • 2 tbsp bonito flakes (see Note)
  • 3 spring onions, thinly sliced on the diagonal
  • ginger, peeled and finely shredded, and wasabi paste, to serve

 

Soy dipping sauce

  • 60 ml (¼ cup) light soy sauce
  • 60 ml (¼ cup) mirin (see Note) or sweet sherry
  • 1 tbsp rice vinegar
  • ½ tsp brown sugar
  • 1 tbsp bonito flakes (see Note)
  • 1 long red chilli, finely chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cook noodles in a large saucepan of boiling water according to packet instructions. Drain and rinse under cold running water. Place in a bowl with sesame oil and sesame seeds, tossing to combine. Set aside.

To make soy dipping sauce, combine all ingredients in a small saucepan. Simmer over low heat for 3 minutes, stirring occasionally. Strain, discarding solids, then set aside to cool.

Divide green tea soba noodles among bowls, then scatter over nori strips, bonito flakes and spring onions. Serve with sliced ginger, wasabi paste and soy dipping sauce on the side.

 

Notes

• Nori sheets are thin layers of dried seaweed. They are available from Asian food shops.

• Bonito flakes are fish flakes made from the bonito fish. They are from Asian food shops.

• Mirin is a Japanese sweet rice wine that is used in cooking. It is available from select supermarkets and Asian food shops.

 

Photography Chris Chen