Despite being a trained chef, packing a not-sad lunch for my family is a drag. This is the recipe I turn to again and again. From starting to zipping up the lunch bags and pushing the kids out the door for school, it takes 15 minutes. If I’m in the headspace to plan, I make it the night before and keep it in the fridge.
3 Reasons Soba Noodles are a Lunchbox Magic Bullet
What Are Soba Noodles?
Soba means “buckwheat” in Japanese. The noodles are made with buckwheat flour and likely with wheat flour added. Though difficult to source in the U.S. some are made with 100% buckwheat flour—they’ll be labeled juwari soba—which makes them gluten-free. Soba noodles have a robust toasty, nutty flavor, and soft, chewy, and elastic texture.
Where to Buy Soba Noodles
Most big box stores now carry soba noodles. In Korean, Japanese, or Chinese markets they may be labeled as soba noodles, thin buckwheat noodles, zaru soba, or maemilmyeon. I like the Sukina brand, but you can’t go wrong with any brand. If the package lists wheat flour before buckwheat flour, there is a good chance you’ll be eating soba with mostly wheat flour. Though still tasty, they tend to get mushier and gummier than mainly-buckwheat noodles.
Soba Noodles: Cooking Tips
Unlike most dry store-bought pastas or noodles, soba noodles are salted. This means you do not need to salt the water they cook in.The noodles will stick to each other and to the bottom of the pot. Stir them frequently as they cook.Most package instructions will tell you to cook the soba for 6 to 8 minutes, sometimes longer. Don’t do this! I’ve tried a dozen brands of soba noodles and 99.99% are perfectly cooked in 4 to 4 1/2 minutes. Check for doneness at the 4-minute mark. Perfectly cooked soba noodles are springy and soft without a hard bit.Rinse the cooked noodles under cold running water. This not only stops the noodles from cooking, it also rinses off some of the starch so that they don’t stick to each other. You may have been told to never rinse pasta, but that truism does not apply to soba noodles.
Make It a Meal
Most times I serve the noodles as is because most times I just need to feed my people within 15 minutes. That doesn’t mean you can’t have more fun. Add a protein:
Chicken torn into strips and tossed it with little toasted sesame oil. Just-cooked salmon as a main or bite-sized leftovers tossed with the noodles. This super easy crispy tofu. A sweet, savory, and gingery shrimp. A perfectly fried egg.
Add vegetables:
Thawed frozen edamame or sweet peas. Very thinly sliced radishes, celery, bell peppers, cabbage, or sweet onion. Leftover roasted broccoli, fennel, or cauliflower. A handful of arugula, basil leaves, chopped cilantro, baby spinach, watercress, micro greens, or spring mix.
Hooked On Soba Noodles
Soba Noodle Salad Easy Miso Fish Soup with Soba Soba Noodle Bowls with Spinach and Poached Eggs Soba Noodle Soup with Chicken and Bok Choy Bibim Guksu (Korean Spicy Cold Noodles)
Need to feed more than four? Double or triple the ingredients. Leftovers stay wonderful in the fridge for up to 3 days. If your soba noodles come in bundles, 3 bundles total about the 9 ounces you’ll need.
9 ounces dry soba noodles (see Recipe Note)
1/4 cup toasted sesame oil
3 tablespoons soy sauce
2 tablespoons maple syrup or sugar
2 tablespoons fresh lemon juice or rice vinegar
2 tablespoons toasted sesame seeds (black or white)
2 green onions, roots trimmed and finely chopped
1 clove garlic, grated with a Microplane
1/4 teaspoon freshly ground black pepper
Optional toppings
Thinly sliced radishes
Chopped cilantro
Any type of micro greens
When it comes up to a boil, add the soba noodles and cook for 4 minutes, stirring frequently with a large fork so that they don’t stick to each other or to the bottom of the pot. Drain the noodles into a colander set in the sink and immediately rinse it with cold running water until the noodles feel cool to the touch. Leave the colander in the sink to give the noodles a chance to drain well. Leftovers taste even better since the noodles get a chance to soak up the dressing without getting mushy. It can be refrigerated for up to 3 days. I do not recommend freezing it. Did you love the recipe? Leave us stars below!
