Soba Noodles with Sweet Ginger Scallion Sauce


I had such a wonderfully pleasant day, sweetly smooth and incredibly productive. I managed to complete almost everything on my to-do list!!! I spend lot of time reading too, now doesn’t this sound fantastic? And as expected after a long happy day I was hungry… But let me tell you I was not hungry for just anything but I wanted my crazy good Soba Noodles with Sweet Ginger Scallion Sauce!!!

Ok let me share with you all one of the world most delicious and easy recipe. Agreed I might be exaggerating here a bit but in my world this recipe ranks truly the way I mentioned. So few months back I bought this amazing cookbook by David ChangMomofuku”. Trust me I drooled over every recipe and picture in this phenomenal cookbook. From steamed buns to ramen, what possibly I could have ignored? But one recipe caught my eye instantly, the delightful Ginger Scallion Sauce, I made it and made it again and made it again and again….


But along the way I molded the recipe slightly, just making it a little bit sweeter and tiny bit spicy. I like this sauce with anything and everything, toss noodles in it, marinate the steak, chicken wings taste better with this, vegetables and tofu no problem, this sauce is nothing less than miracle.

Did I ever tell you guys that I LOVE Soba Noodles? I cannot tell you enough how much I adore these; delicious and healthy these are staple in my pantry. These noodles are Gluten free as well but let me tell you here to check the ingredient list to be sure for this on the package as some brands add flour too.


So here you go my friends, I hope you will try this recipe and enjoy it.

Please Note – To serve on side as a dipping sauce, I save about a Tbsp of sauce from the recipe( mostly scallions) and dilute it with 2tsp of soy sauce and 1 tsp of vinegar to make the consistency of the sauce little thin.

Soba Noodles with Sweet Ginger Scallion Sauce


  • Soba noodles – 1 9oz packet.
  • Salt and Pepper as per taste.
  • Sesame seeds – 2 Tbsp lightly toasted.
  • Cucumber thinly julienne optional.
  • Lime wedges optional.
  • For Sweet Ginger Scallion Sauce-
  • Scallions – 1 ½ cup finely chopped.
  • Ginger – 2 Tbsp minced.
  • Cilantro – ¼ cup chopped.
  • Sesame oil/ grape seed oil/ any neutral oil – 2-3 Tbsp.
  • Chili oil – 2 tsp.
  • Soy sauce – 1Tbsp.
  • Rice wine vinegar – 2 Tbsp.
  • Honey – 2 Tbsp.
  • Salt – 1 tsp, as soy sauce is salty too so be careful with the salt.
  • Black pepper – 1 tsp


  1. Mix all the ingredients for Sweet Ginger Scallion sauce in the bowl, check for the seasoning. Keep it aside for 10 -15 minutes for the flavors to develop.
  2. Boil the soba noodles as per the instruction on the package, If you need them cold drain well with the cold water once they are cooked or just drain the water in which they boiled if you like them hot.
  3. Add the sauce, sesame seeds and toss the noodles well, check for the seasoning one last time. Sprinkle lime juice if you like and also if you like add some julienne cucumber, give a final toss and Enjoy!


Comments on this entry are closed.

  • February 4, 2013, 9:10 pm

    Just made these to accompany my Asian Pork Tenderloin and they were so fabulous! I added some shredded cabbage and some julienned red peppers…..delicious!

  • Jodi@garlicgirlblog February 5, 2013, 6:23 pm

    I just came across this recipe on Pinterest and can’t wait to try it. YUM! Thanks!

  • Sarah February 5, 2013, 7:33 pm

    I found these randomly on pinterest. They are magically delicious!! Thanks for the great recipe!

  • JulieD February 11, 2013, 2:21 pm

    I found this on pinterest too…looks amazing!!

  • Eva February 17, 2013, 6:22 pm

    Made this for lunch & it blew us away! Next time I may lessen the amount of chili oil but…maybe not! I love spicy! I also added thinly shredded cabbage – will make again soon!

    • Reem February 17, 2013, 11:13 pm


      I am glad you liked it :)

  • leah February 19, 2013, 10:24 pm

    To those that added cabbage,was it cooked or raw

    • Reem February 19, 2013, 10:31 pm


      I would personally add raw cabbage but shred it really fine… It will add nice texture!


  • Theresa February 24, 2013, 10:00 pm

    Can’t wait to try this. thanks, for the recipe. keep em coming!

  • Katrina March 3, 2013, 3:37 pm

    I made these last night with my boyfriend with another one of the recipes from Simply Reem, the Ginger Garlic Chicken Meatballs. It was a fun Thai spin on the Italian classic of spaghetti and meatballs (and healthier!). Our meatballs came out really spicy, but these noodles balanced it out really well. The only thing I would do differently is to add crushed peanuts as a garnish. I think the peanut flavor would go perfectly with the other flavors, and it would add a perfect crunch element. Can’t wait for leftovers for lunch today!

  • Danielle March 5, 2013, 1:58 pm

    Yum!! This was my first experience with soba noodles and it turned out perfectly! I addaded red cabbage and julienne red pepper and the flavors came together perfectly with the dressing! Thanks for the great recipe!

  • Phillip March 7, 2013, 8:29 pm

    One doubt:I can’t found chili oil, so if I make one by myself, what type of oil shall I use? Can’t wait to try this!

    • Reem March 8, 2013, 4:34 pm

      you can use any non-flavor oil like vegetable oil etc. Also you can leave the chili oil out in this recipe, if you like more spicy just add little hot sauce.

  • Lynn March 8, 2013, 3:04 am

    Oh. Wow. I just made these noodles with added chicken, mushrooms, carrot, and celery and it is amazing. The sauce is out of this world; definitely going to be a staple for me! I’m looking forward to tomorrow’s leftovers.

  • Arielle March 19, 2013, 8:31 pm

    This looks really good! I am curious though, how many people will it serve?

    • Reem March 22, 2013, 3:59 pm

      Thanks, This recipe will serve 2-3 people.

  • marie m. March 22, 2013, 3:22 pm

    could this be made in large(r) amounts and stored ready for use?

    • Reem March 22, 2013, 3:43 pm

      Yes you can make it upto 1 day ahead. But it taste best when served with in 2-4 hours, as the cilantro and scallions have the fresh crisp to them. Also this is so easy it wont take much time to make.

  • Noelle March 31, 2013, 1:31 pm

    I made this! It was delicious but the color was much lighter than yours. ?????? Thanks for the recipe anyway! It was great!!!!!!

    • Reem March 31, 2013, 2:04 pm


      The color looks darker in the picture here due to the lighting…
      Thanks, and I am glad you liked it!

  • Darlene Strodel April 2, 2013, 6:29 pm

    What’s the difference between soba, udon and lo mein noodles?

  • Kayln May 17, 2013, 12:55 am

    So. I made this and it was fabulous but.. I learned you CANNOT sub equal parts for powdered ginger. I can only imagine how declious it would have been had I not made this mistake.

  • Tara Nestleroad July 17, 2013, 3:32 am

    I made this with modifications, and it was really good! I used 3 tablespoons of canola oil instead of the other oils, but threw in 1/4 teaspoon of red pepper flakes. I also substituted the scallions with minced, sauteed onion, and added edamame for protein to make it a whole, meatless meal. It was spicy and delicious!

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