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.