Spicy Green Tea Soba Noodles

It was so hot last week, I really did not want to turn on the stove or oven any more than was absolutely necessary. Even if you’re not suffering through 90+ degree days (or even hotter, if you’re in the southwest), this is still a perfect summertime dish.

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I started off by heating the water to cook the soba noodles. While the water was heating, I mixed up the sauce with soy sauce, rice vinegar, honey, and sesame oil.

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I had just received amazing-smelling whole star anise from our friend Arushi, who recently got back from a month-long trip to India, so I decided to grind up a little of this to include in the sauce. Isn’t it pretty?

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Next, I chopped up some green onions, and finished cooking the green tea soba noodles. Of course, if you can’t find green tea soba noodles, regular soba noodles (or any other Asian-style noodle) will work just fine.

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Once the noodles were done cooking, I rinsed them in cold water and then mixed them up with the sauce.

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To finish, I mixed in red pepper flakes, sesame seeds, and the green onions. It was a light and refreshing dish, perfect for a hot summer evening!

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Spicy Green Tea Soba Noodles
Adapted from Nigella Lawson’s Forever Summer

1 package of Cha Soba (green tea soba noodles)
1 bunch green onions, chopped
3/4 tsp star anise (optional)
Red pepper flakes, to taste
2 Tbsp sesame seeds (toasted, if possible)
2 Tbsp honey
2 Tbsp rice vinegar
2 Tbsp toasted sesame oil
5 Tbsp low sodium soy sauce

Cook the soba noodles according to package directions. If you can’t find green tea soba noodles, you can use regular soba noodles instead. Once the noodles are done cooking, drain and rinse in cold water.

While the noodles are cooking, mix together the honey, rice vinegar, sesame oil, soy sauce, and star anise in a small bowl. Add red pepper flakes, if desired. I like adding a good amount to give the noodles a kick!

When the noodles are cooled, mix together with the sauce, sesame seeds, and chopped green onions. Cover and place in the fridge for 15-30 minutes to allow the flavors to mix together, then serve. Makes a perfect dinner for a hot summer evening!


Sweet and Spicy Soba Noodles


This dish is great because it takes almost no hands-on time, but is still yummy. It is one of Jon’s frequently requested dishes in the summer, and even though it has been snowing like it is still winter, our menu and stomachs are ready for it to spring or summer!

While the water for the soba noodles was heating up, I started the sauce by mixing up soy sauce, rice vinegar, sriracha sauce, honey, and toasted sesame oil. To this mixture, I added some diced water chestnuts.


While the noodles finished cooking, I chopped up lots of green onions.


After the noodles were cooked and rinsed in cold water, I mixed them up with the sauce and the chopped green onions. This is best done with tongs and an apron on…I always manage to fling noodles and sauce all over the kitchen and myself!


After letting the noodles soak up the sauce, dinner was ready to eat with our favorite chopsticks. It made me and Jon both look forward to summer even though there is only snow and rain in the forecast!

Sweet and Spicy Soba Noodles

4 bundles of soba noodles
1 bunch green onions, chopped
1 can water chestnuts, rinsed and diced
4 Tbsp soy sauce
2 Tbsp honey
3 Tbsp rice vinegar
2 Tbsp sriracha sauce
2 Tbsp toasted sesame oil
1/4 cup sesame seeds, optional

Cook the soba noodles according to the instructions. Rinse the noodles in cold water after they are done cooking.

While the noodles are cooking, mix up the soy sauce, honey, rice vinegar, sriracha, and sesame oil. If you want extra spicy noodles, you can add a little more sriracha sauce or red pepper flakes. Add the water chestnuts to the sauce.

Mix together the noodles, sauce, green onions, and sesame seeds, if using. Allow to sit for at least 20 minutes so the noodles can absorb the sauce. This dish is great as a main course, or with lots of veggies as a side.