Prep 15 mins
Cook 10 mins
This is my aunt's recipe. It makes a ton! Good for potlucks. (Soba noodles are Japanese buckwheat noodles)
- 1 lb soba noodles or 1 lb vermicelli
- 1⁄4 cup sesame oil
- 1⁄4 cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons balsamic vinegar
- 2 tablespoons chili oil
- 1⁄2 cup sesame seeds, toasted
- 1 cup green onion, sliced
- Cook, drain and rinse noodles.
- Add sauce, stir and let soak in.
- Sprinkle with sesame seeds and green onions.
I loved these. My fiancee didn't particularly care for them at all. He really does have the more discriminating palate, though if I could have, i would have voted this recipe at least a three-and-a-half. The flavor of the sauce, in my opinion, was perfectly biting and very complementary to the chosen Mandarin-Style Steak, Asian Slaw, and Spicy Cucumbers. So, if you enjoy the starchy-side of life, and a bit of spice as well: these noodles will tantalize! If you are not a fan of starch, and, well, have a more discriminating palate than I, you may not enjoy these quite as much. Soba noodles, apparently, are a matter of choice.
I made these again this weekend and added a little tahini paste and it was fabulous! I love cold sesame noodles and I make these over and over! What a great summer dish
I just made this recipe for diner and neither hubby or I liked it. It is certainly not the fault of the recipe, though, which was simple to prepare - I think we just don't like soba noodles! I'm going to try this one again with a lo mein noodle or a glass noodle and see what I get!