Soy Ginger Noodles
Here's a 20-minute recipe for soy ginger noodles that's delicious, healthy, and quick. It's chewy soba noodles lightly sautéed with tons of fresh vegetables in a savory-sweet soy ginger sauce. It's a better-than-take-out dish that can be served warm or cold, and leftovers make a tasty lunch!
This recipe was originally published in 2012. We've updated the post with some new photos and more information, but we've left the delicious recipe exactly the same.
Would you like a colorful bowl of saucy soba noodles that's both healthy and quick? Yes, please! It's perfect to make on a weeknight when you want something delicious but don't have a lot of time. It also goes well as a side dish with just about any main and it's endlessly customizable by adding extra veggies. Keep it vegetarian or top it with your favorite protein (chicken, beef, pork, shrimp, tofu, etc.) for a complete meal.
Most soba noodles are naturally gluten-free, and since it's already vegetarian, it's one recipe that can easily be tailored to everyone's tastes. Dish it up into bowls or serve it up family-style on a platter at a potluck, party, or buffet. It's a crowd-pleaser that holds up perfectly at room temperature and leftovers make a delicious packable lunch.
How to make soy ginger noodles
It's awesome when a recipe is delicious, nutritious, easy, and quick. These soy ginger noodles are simple to make in just a few steps:
- You'll start by cooking the soba noodles. Boil some water in a pot and cook them until just al dente.
- Mix up your sauce. Find a small bowl and stir all the sauce ingredients together.
- Sauté the vegetables by frying the onion, carrot, and bell peppers in a bit of oil until they're soft.
- This is the last step where it all comes together. Take your partially cooked noodles and sauce, sauté for a few minutes, then top with cilantro, green onion, and sesame seeds.
That's all there is to it! You'll have this delicious healthy meal on your table in under 20 minutes.
Full recipe instructions are in the recipe card below.
Soy ginger noodle ingredients
Here's what you'll need to make these tasty noodles:
- Soba noodles – a thin, Japanese noodle made from buckwheat.
- Cooking oil – any neutral cooking oil will work.
- Fresh vegetables – we use onion, carrot, and bell peppers but you can choose your favorite veggies or see our tips below for other vegetables ideas.
- Cilantro – for its fresh, and slightly citrusy flavor.
- Green onions – for their crunch and mild onion flavor.
- Sesame seeds – adds a little nutty crunch.
Here's what you'll need for the robust, savory-sweet soy ginger sauce:
- Hoisin sauce – this dark, sticky, robustly flavored Chinese cooking sauce makes the base for the soy ginger sauce.
- Soy sauce – for its salty, rich flavor.
- Ginger – a generous amount of minced ginger adds flavor and a bit of kick.
- Mirin – a rice wine, similar to sake, used for cooking to add sweetness and flavor.
- Rice vinegar – adds acidity to balance out the sauce.
- Sesame oil – used for seasoning to add a delicious sesame taste.
- Garlic – adds its unique pungent flavor.
- Sriracha – optional but delicious if you like a bit of heat.
Variations to try
There's a lot of flexibility with this noodle recipe. Here are some ways to mix it up:
- Add your favorite veggies to the mix like celery, snap peas, snow peas, zucchini, mushrooms, broccoli, bean sprouts, edamame, etc.
- Toss or top it with some protein like crispy tofu, sautéed prawns, chicken, or a soft-boiled egg.
- Toasted nuts are delicious sprinkled on top, too. We like chopped cashews, almonds, or peanuts.
How to reheat soy ginger noodles
Our favorite way to enjoy leftover soy ginger noodles is to reheat them in a pan. Toss them in a pan with a splash of water, and warm them over medium heat until heated through. This softens and rehydrates the noodles, while keeping things saucy.
This dish is best served right away but it will stay fresh in the fridge for 3-5 days.
Most soba noodles are made with buckwheat, making them naturally gluten-free. Some do contain flour so make sure to read the ingredients list on the packaging. If you can't find gluten-free soba noodles, opt for rice noodles or gluten-free vermicelli. Also, make sure to use a gluten-free soy sauce and gluten-free hoisin sauce.
More popular noodle dishes
- Creamy Coconut Peanut Noodles
- Ramen Noodle Salad
- Mango Thai Noodle Salad with Sesame Ginger Dressing
- Spring Noodle Stir Fry with Lemon Sesame Sauce
- Vegetable Asian Stir Fry Noodles
Soy Ginger Noodles
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- 10 ounces soba noodles, gluten-free if needed
- 1 tablespoon cooking oil
- 1 medium onion, thinly sliced
- 1 medium carrot, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- ½ cup chopped cilantro
- ¼ cup sliced green onions
- 1 tablespoon sesame seeds
- ½ cup hoisin sauce, gluten-free if needed
- ¼ cup soy sauce, gluten-free if needed
- 3 tablespoons minced ginger
- 3 tablespoons mirin
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, finely minced
- Sriracha , to taste
- Bring a medium-sized pot of water to a boil. Add the soba noodles and cook for half the recommended cooking time (usually 2 minutes) then drain and rinse well under cold water. You will want them to be firm and a little undercooked as they will cook more in the frying pan.10 ounces soba noodles
- Stir the sauce ingredients in a small bowl.½ cup hoisin sauce, ¼ cup soy sauce, 3 tablespoons mirin, 3 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 cloves garlic, 3 tablespoons minced ginger, Sriracha
- Heat the oil in a large frying pan or wok over medium-high heat. Add the onion, carrot, and peppers and stir-fry for 2 minutes.1 tablespoon cooking oil, 1 medium onion, 1 medium red bell pepper, 1 medium yellow bell pepper, 1 medium carrot
- Add the partially cooked soba noodles and the sauce to the frying pan with the peppers and toss to coat. Toss gently until the noodles have been reheated and are fully cooked, about 2 minutes. Stir in the cilantro, green onions, and sesame seeds.½ cup chopped cilantro, ¼ cup sliced green onions, 1 tablespoon sesame seeds