Quick Sesame Soba Noodle Bowls
If you’re craving a fast, wholesome, and wildly flavorful meal, these Quick Sesame Soba Noodle Bowls are about to be your new favorite go-to. Packed with protein from edamame, a rainbow of veggies, and a dreamy sesame-tahini sauce, this dish is both satisfying and plant-powered. Whether you’re meal prepping for the week or need a last-minute dinner, this one checks all the boxes.
The beauty of soba noodles is how quickly they cook and how well they hold up to sauces. Combined with crisp-tender vegetables and a silky sesame-tahini glaze, each bite feels like a cozy hug with a punch of flavor. Serve it hot for comfort or cold for convenience. Either way, it’s a solid win for taste and time.
Before you get started
This recipe moves fast, so it’s best to have everything prepped and ready before you fire up the stove. Make sure your veggies are thawed (if frozen), your scallions are sliced, and your sauce is whisked and waiting. You’ll be cooking the noodles and sautéing the veggies almost simultaneously, so staying one step ahead keeps the process smooth.
And yes, the kale does need to be stem-free and torn up. Lacinato kale is best for its tenderness and mild flavor, but any variety will work in a pinch. Just don’t skip the sesame oil at the end: it ties the whole dish together with rich, toasty vibes.
What You Need To Make Quick Sesame Soba Noodle Bowls
You’ll need buckwheat soba noodles, a creamy base like tahini, a bit of soy sauce or tamari, vinegar for brightness, maple syrup for a touch of sweet, and ginger to give it that little zing. The veggies can be frozen stir-fry mix or anything you’ve got lying around in the fridge. Shelled edamame adds protein, and kale and scallions add freshness and bite.
All of the exact measurements are listed in the recipe card below so you can get straight to cooking without guesswork.
How To Make Quick Sesame Soba Noodle Bowls
Start by cooking your soba noodles according to the package directions. Once they’re done, drain and set them aside. While the noodles are cooking, whisk together your sauce ingredients in a small bowl. You want it smooth and pourable, not too thick or runny.
Next, heat your sesame oil in a large non-stick skillet over medium. Toss in your thawed edamame and frozen veggies and sauté for about four minutes until everything’s hot and the veggies are cooked through. Add the kale and scallions and keep things moving for another minute or two until the kale wilts.
Once everything’s softened up, lower the heat and add the noodles and sauce straight into the skillet. Toss well to make sure every strand is coated and let it all heat through for just a couple of minutes. That’s it. Done. Sprinkle with sesame seeds and extra scallions if you’re feeling fancy. Serve it hot or cold, depending on your mood.
FAQs
How can I make this gluten-free?
Look for certified gluten-free soba noodles and use tamari instead of soy sauce. Always double-check the labels, just to be safe.
Can I meal prep this ahead of time?
Yes. It actually tastes even better after a day in the fridge. Store in an airtight container and enjoy cold or reheated.
What can I use instead of tahini?
If tahini’s not your thing, try peanut butter or sunflower seed butter. The flavor will change a bit, but it’ll still be creamy and tasty.
Do I need to use frozen vegetables?
Nope. You can totally use fresh veggies. Just chop them into bite-sized pieces and sauté a little longer until tender.
Is this dish served hot or cold?
Both work great. It’s delicious straight from the skillet or chilled as a noodle salad. Your call.
Quick Sesame Soba Noodle Bowls
Ingredients
- 8 ounces buckwheat soba noodles
- ¼ cup tahini
- 2 tablespoons low sodium tamari or soy sauce
- 2 tablespoons water
- 2 tablespoons rice vinegar or white vinegar
- 2 tablespoons maple syrup
- ½ teaspoon powdered ginger
- 1 tablespoon toasted sesame oil or olive oil
- 1 cup shelled frozen edamame thawed
- 1 10 ounce bag stir fry vegetables, frozen
- 2 cups torn lacinato kale stems removed
- 6 scallions with white part thinly sliced, plus more for garnish
- White or black sesame seeds for garnish
Instructions
- Cook the noodles according to package directions, drain, set aside.
- Add the tamari, tahini, water, vinegar, maple syrup, and ginger to bowl and whisk to combine everything, set aside.
- Heat the sesame oil in a large non-stick skillet over medium heat. Add the edamame and frozen vegetables, saute for 4 minutes, until the vegetables are cooked through.
- Add the kale and scallions and mix continuously for 1 -2 minutes until the kale has wilted and everything is well combined.
- Reduce the heat to low and add the soba noodles to the skillet with the liquid mixture and toss everything to combine. Let cook 1-2 minutes until everything is heated through.
- Serve hot or cooled, garnished with more sesame seeds, if desired.