Cold Sesame Soba Noodles

Sesame seeds may very well be one of the most underrated members of the superfood world. Loaded with protein, fiber, healthy fats, and at least 10 different minerals and vitamins, sesame seeds have proven to help with everything from diabetes to respiratory health to healthy skin! Due to the levels of copper and sesamin in these seeds, preliminary studies have suggested that they could be a huge benefit to an anti-inflammatory diet. On top of that, their uniquely nutty taste can’t be beat!

Sesame seeds have been a part of culinary history for thousands of years, with records showing that India was trading sesame seeds with Mesopotamia from as early as 2000 BC. The Ebers Papyrus cited sesame as one of ancient Egypt’s choices of medicine (and certainly one of its better options!), and it has been prized for centuries as a crop that can grow even in the harshest climates.

Japan is the world’s biggest importer of sesame seeds, as they use both the seeds and oil extensively in their cuisine. Cold dishes like these soba noodles are a refreshing way to explore how these tiny seeds can offer up a huge amount of flavor! This dish comes together in less than 20 minutes, and it’s a perfect meal to eat to cool off in the summer!

Cold Sesame Soba Noodles

10 oz soba noodles

1 1/2 tsp black sesame seeds

1 1/2 tsp white sesame seeds

2 1/2 TBSP soy sauce

2 TBSP dark soy sauce

2 tsp sesame oil

2 tsp unseasoned rice vinegar

1/4 tsp freshly ground black pepper

2 green onions, sliced thin

Parsley to garnish (optional)

Cook the soba noodles according to package directions, then drain and rinse in cold water. Set aside.

Put a sauté pan on medium-high heat, and toast the black and white sesame seeds, stirring constantly until fragrant. Remove the seeds to a bowl, and stir together with the soy sauce, dark soy sauce, sesame oil, rice vinegar, pepper, and green onions until well-combined. Toss the soba noodles in the sauce to evenly coat; garnish with parsley or some more green onions, and serve.

Serves up to 4. Keeps well in the fridge for up to 3 days.


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