Sesame Soba Noodles

Soba noodles are tossed in a sesame dressing and served with julienned cucumber for a refreshing dinner recipe that can be made in 15 minutes!

When I think of summer, I always look forward to a bowl of cold Asian noodles.

Soba Noodles - Cold Noodles with Sesame Dressing, Cucumbers, and Scallions

It’s always so refreshing on a hot night, and I have to admit that one of my favorite parts about making Asian dishes like this is how easy it is to bring together.

With soy sauce, rice vinegar, sesame oil, and sriracha in my fridge, and a knob of ginger always in my freezer, I know I can always whip up something flavorful.

Soba Noodle Recipe - With Chicken, Cucumber, Scallion, and Sesame Dressing 

Leftovers also keep beautifully in the fridge for quick noshing!

How to Make Sesame Soba Noodles:

To get started, make the sauce by combining soy sauce, rice vinegar, mirin, sriracha, sesame oil, ginger, and sesame seeds:

Soba Noodle Sauce with Sesame Oil, Seeds, and Soy sauce

Mirin should be pretty easy to find, but if you don’t have it, you can sub a touch of brown sugar.

Then it’s just a matter of cooking the soba noodles according to package instructions, and preparing the garnishes.

I always add scallions to my Asian noodle dishes, and you can always slice them thinly, or if you’re feeling fancy, make curly scallions.

Long ago I saw a video on how to do it, and basically you tear the scallions vertically and soak them in ice water until they curl up:

Scallion Garnish - Curled in Ice Water

They make the noodles look so fancy!

The other fresh “must” is to throw in a ton of grated cucumber.

I strongly recommend using an English cucumber instead of the Kirby variety. The English cucumbers have a much better flavor for this dish.

Shredded Cucumber for Cold Asian Noodles

Once the soba noodles have finished boiling, rinse them well with cold water, then toss in the Asian dressing along with the cucumbers, scallions, and some sliced chicken if you’re looking for some extra protein.

Sesame Soba Noodles - Cold and Refreshing for a Summer Dinner!

I keep this Crockpot Chicken Breast on hand in the fridge to add quick protein to meals like this. 

Fresh Spring Rolls are another one of my favorite chilled Asian dishes to make in the summertime. Enjoy!

More Favorite Asian Recipes:

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Sesame Soba Noodles Recipe

Soba noodles are tossed in a delicious Asian sesame dressing and served with julienned cucumber for a refreshing dinner recipe that can be made in 15 minutes!
Course Main Course
Cuisine asian
Keyword soba noodle recipe, soba noodles
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 351kcal


  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp mirin or brown sugar
  • 1 tbsp sriracha
  • 1 tbsp sesame oil
  • 1/4 tsp freshly grated ginger
  • 1 tbsp sesame seeds
  • 12 oz package soba noodles
  • 1 english cucumber grated
  • scallions for garnish
  • sliced chicken breast or boiled eggs optional


  • To make the dressing, whisk to combine the soy sauce, rice vinegar, mirin, sriracha, sesame oil, ginger, and sesame seeds. Set aside.
  • Bring a big pot of water to a boil and season the water with enough salt for it to taste like ocean water. Cook the soba noodles according to the time on the package, checking a few minutes before to see if the soba noodles are done.
  • When the soba noodles are al dente, immediately drain the noodles. Depending on how cold you want the noodles, either rinse the noodles with cold running water for 1 minute, or place them in a big bowl of ice water to chill, for about 30 seconds. Drain the noodles and transfer to a bowl.
  • Toss the soba noodles with the Asian dressing and mix with the grated cucumber, scallions, and chicken breast. It is best to eat either at room temperature or after it has chilled in the fridge. The noodles are best eaten within a day or two. Enjoy!


Calories: 351kcal | Carbohydrates: 67g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Sodium: 1208mg | Fiber: 1g | Sugar: 1g

Post updated in July 2019. Originally published July 2013.