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Takeout-Style Sesame Soba Noodles

Chinese takeout-style sesame soba (buckwheat) noodles without the takeout!
Course Main Course
Cuisine Asian-American
Keyword Asian cooking, Asian noodles, Chinese fast food, Chinese noodles, peanut butter noodles, sesame noodles, soba
Prep Time 10 minutes
Cook Time 6 minutes
Servings 4
Calories 481kcal
Author Tia


  • 5 bundles (90 gm each) soba noodles (I prefer soba noodles for taste, texture and health benefits, but feel free to sub in a pound of your favorite noodles.)
  • 2 tbsp dark Asian sesame oil, and extra for drizzling
  • 3 tbsp soy sauce
  • 2 tbsp white vinegar
  • 2 tbsp tahini (Original recipe calls for Chinese sesame paste, but I use tahini as I always have it in the fridge to make hummus.)
  • 1 tbsp peanut butter (smooth or chunky)
  • 1/2 tbsp sugar (I often sub half a packet of Splenda or Equal for the sugar. Maple syrup is another option.)
  • 1 tbsp minced ginger
  • 2 tsp minced garlic
  • 2 tsp chili-garlic paste (Chili oil is even better if you have it.)
  • 1/4 cucumber or carrot julienned (Cucumber is preferred, but a carrot works in a pinch.)
  • 2 large eggs, hard or soft-boiled depending on preference
  • dash sesame seeds or furikake (optional)


  • Bring a large pot of water to a boil. Add soba noodles and cook according to directions, about 5-6 minutes. Noodles should be chewy, not mushy. Drain and rinse with cold water.
  • In a large bowl, mix together the remaining ingredients except the eggs, cucumber/carrot, and sesame seeds/furikake.
  • Add the noodles into the bowl and toss. Transfer to 4 serving bowls, and garnish with cucumber/carrot, half an egg, and sesame seeds/furikake. Finish each bowl with a drizzle of sesame oil.
    NOTE: If you don't plan on making 4 servings, refrigerate the sauce and boil noodles right before eating. Cooked soba doesn't keep well in the fridge.