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Wasabi Soba Noodles

Wasabi Soba Noodles Recipe

You can substitute wasabi paste with mustard (to taste), and soba with any long pasta noodles.

Check out more photos on the previous page.


  • 1 bundle (about 80 grams) dried cha soba (green tea buckwheat noodles 茶そば)
  • 1 tsp sea salt for cooking soba
  • 1/2 cup shredded cucumber use a zig-zag peeler
  • 1/2 cup shredded carrot use a zig-zag peeler
  • 1 tbsp roasted sesame seeds (black/white)
  • 1 tsp chopped spring onions for garnish

(A) Wasabi Sauce

  • 1 tsp wasabi paste to taste
  • 2 tsp low-sodium soy sauce
  • 1 tbsp tahini [or Japanese goma (roasted sesame) sauce]
  • 1/4 tsp clear or apple cider vinegar skip if using goma sauce; to taste
  • 1/2 tsp ginger juice
  • 1 garlic clove minced


  1. Cook the soba. Add 1 tsp salt to a pot of water. Bring to boil, and then add soba. Cook according to timing indicated on packaging (minus about a minute for al dente). Set aside half cup of soba cooking water. Drain the noodles and rinse under cold water. Set aside.
  2. Make wasabi sauce. Combine wasabi sauce ingredients at (A) in a large mixing bowl. Whisk (or stir vigorously with a spatula) to combine into a smooth paste. Taste test the sauce. Add more wasabi (a small amount at a time) & vinegar (1/4 tsp at a time) to taste.
  3. Toss the noodles & serve. Add cooked soba to the wasabi sauce, followed by cucumber, carrot and sesame seeds. Toss to coat everything evenly, adding 1 or more tsp soba cooking water to bind the contents together if too dry. Transfer to serving plates and garnish with spring onions.
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2 comments on “Wasabi Soba Noodles”

  1. Not really into wasabi, but tahini-based sauce – yesss!

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