Spicy Buckwheat Soba Noodles

Saturday, December 12th, 2009 | click here to comment

I'm one of those people that gets bored with eating the same thing all the time, but doesn't have much time to branch out because of work, family life or utter laziness.  Ocasionally I get inspired and try different things - in this case Eden 100% Buckwheat Soba Noodles.  I've never had them before last night, but something about them really intrigued me so I decided to try them.  I searched high and low for a spicy buckwheat noodle recipe because I've been on a spicy kick lately, but couldn't find a recipe that appealed to me.  So, I ended up mashing together three random buckwheat recipes, because each had a component that I really liked - fried tofu, cabbage, ginger,  rice vinegar and of course spicy garlic chili sauce.

Spicy Buckwheat Soba Noodle Salad

This was actually a pretty easy dinner that yielded good, but not great results.  It tasted fine, but wasn't exactly what I was looking for.  The buckwheat noodles themselves have a very savory flavor, which I found really interesting, but I think the soy sauce in the recipe kind of overpowered their flavor a little.  I really enjoyed the fried tofu and cabbage - especially with the ginger and scallions.  Overall the flavors would probably work better with lo mein noodles, but until someone puts them on the market, I'll stick with soba.

Spicy Buckwheat Soba Noodle Salad

  • 1 package of 100% buckwheat soba noodles
  • 1 package of extra firm tofu, cubed
  • 1 small head of cabbage, shredded (I used savoy)
  • 6 scallions, cut into small pieces
  • 1-2 tablespoons of ginger, diced
  • 2 cloves of garlic, diced
  • 1 tablespoon of sesame seeds
  • kosher salt to taste


  • 1/4 cup temari soy sauce
  • 2 tablespoons honey
  • 1/4 cup of rice vinegar
  • 2-3 tablespoons spicy garlic chili sauce (you can find this in the asian aisle, check ingredients!)
  • 2 tablespoons of water

Boil noodles according to package directions, about 5-8 minutes.  Brown sesame seeds lightly, set aside.  Fry tofu in oil until lightly brown, set aside.  In about 1-2 tablespoons of oil, fry cabbage, ginger, garlic and scallions for 3-4 minutes or until cabbage is cooked, but still crunchy.  Add cabbage mixture to large bowl. Combine sauce ingredients in small bowl. When pasta is done cooking, drain, rinse with cold water and drain again.  Add to cabbage bowl and toss together.  Toss in tofu, sesame seeds and sauce.  Toss until well combined and serve immediately.


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