Sunday, July 19, 2015

Sesame-Lime Soba Noodles

I'm half Lebanese, so eating healthy, whole foods comes natural to me. I love cooking with seasonal vegetables and whole grains. It's not so easy curbing my sweet tooth. But that's another story for another time.

Real soba noodles are made with buckwheat flour. They're much less caloric than regular pasta. They contain important vitamins, minerals and protein. They're satisfying too. Give them a go the next time you're in the mood for pasta.

Cooking globally allows me to make nutritious and delicious meals that are interesting and fun. Subsisting on boring salad with lowfat dressing isn't my idea of enjoying life. If you check out my Recipe Index you'll see many Asian, Middle Eastern, Mediterranean and Moroccan food.

Today's recipe is a Japanese-inspired noodle bowl. Tangly soba noodles, crunchy cucumbers, warm sesame oil, fresh lime juice and perky ginger are all here. There's a bit of heat from a chili pepper if you're in the mood. The ingredients are tossed together in one bowl. Easy and quick! Win-win!    

Sesame-Lime Soba Noodles 

Serves 2-3

Some Notes & Tips:

I kept this recipe on the very light side, using a minimal amount of sesame oil. Feel free to add more sesame oil, but be careful because it's intense. You can also stir in another neutral tasting oil to your taste.

Small cucumbers work best here. If you can only find large ones, peel and seed them.

Toasting the sesame seeds in a dry skillet will bring out their flavor.

Be careful not to overcook the noodles, they cook very quickly.

Enjoy this noodle bowl with sliced avocado or steamed edamame on the side. It's also great served with chicken, tofu or salmon.


  • 8 ounces of soba noodles
  • 1 bunch of scallions, diced (about 4-5)
  • 5-6 small cucumbers, sliced into thin half moon shapes. I use Persian cucumbers.
  • 1-inch piece of ginger, peeled and grated
  • 1 red chili pepper, diced. You can also use a dash of sriracha sauce. (optional)
  • A handful of fresh Thai basil, regular basil or mint, chopped or torn (optional)
  • 1-2 tablespoons of regular or lower sodium soy sauce or to your taste
  • 2 teaspoons of sesame oil or to your taste
  • 2 tablespoons of sesame seeds

To Serve: lime wedges from one or two juicy limes


Cook the soba noodles according to the package instructions, rinse them well in cold water and drain well. Toss the noodles with all the other ingredients. Serve with a squeeze or two of fresh lime juice.

Bon Appetit!


  1. I've never actually tried Soba noodles, but this dish makes me really want to give em' a go ;) Thanks for sharing this; I will definitely be trying it soon! :D

    1. Hi Kennedy, I hope you try them. I love them. There are many soba recipes here. It's easy to overcook them, so keep a close eye. They're great in soups too. Some soba noodle brands contain wheat and buckwheat. I use what I can find. But if you're gluten free, always read the labels. Thanks for leaving a kind comment! Happy Cooking! xx ~ Jilly

  2. Very interesting blog. A lot of blogs I see these days don't really provide anything that attract others, but I'm most definitely interested in this one. Just thought that I would post and let you know.