My husband and I are going to Japan next fall for his brother’s wedding, and I couldn’t be more excited. Even though it’s still almost a year off, I’ve started to think about it constantly and am compulsively researching possible itineraries. One of the parts of the trip I’m most excited for is the food. I love all of the fresh and crisp flavors of Japanese cuisine, which is what I wanted to capture with these sesame soba noodles. This dish has quickly become one of my favorites, and I have a feeling it will be a staple in our house going forward.
Soba noodles have a wonderful flavor in their own right, so I created a delicate sauce that wouldn’t mask their taste. Made with sesame oil, rice wine vinegar, tamari and lime juice, I love that this sauce doesn’t contain any obscure ingredients. Avocado adds a creamy component to the dish, while thinly sliced radishes, carrots and cucumber add some nice crunch. I like to load up on the veggie component of the dish, making this more like a salad. Feel free to play with the veggie combinations and proportions, though.
You might think I’m crazy for posting a cold noodle dish in the middle of winter, but you’ll have to trust me on this one. After so many heavy rib-sticking foods, I find it very refreshing to have something a bit different once in a while. I crave variety in my diet, as it’s what makes me feel my best. And in my mind, noodles will always give that cozy feeling, whether they’re served hot or cold.
- 12 oz. uncooked soba noodles (I used the Annie Chun's brand)
- 3 radishes, thinly sliced
- 1 cucumber, thinly sliced
- ¾ cup shredded carrots
- 1 avocado, cut into small pieces
- About 3 tablespoons sliced green onions
- Sesame seeds, for garnish
- For the dressing:
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1 and ½ tablespoons tamari or soy sauce
- 2 tablespoons fresh lime juice
- ¼ teaspoon ground ginger
- Cook soba noodles according to package directions. Once they have cooked, drain immediately and rinse with cold water until cooled.
- In the meantime, whisk together the dressing ingredients in a small bowl.
- In a large bowl, combine cooled noodles with the radish, cucumber and carrots. Toss in the dressing and top with the avocado, green onion and sesame seeds.
I love soba noodle bowls and yours looks delicious, especially with the avocado. It could actually easily be a warm winter dish if it’s eaten right away after the noodles are cooked. And your trip next year sounds wonderful. A fun thing to plan for and anticipate. : )
Thank you, Katie! You’re right that this could definitely be served warm – I just prefer it cold because I find it so refreshing that way. Hope you are having a lovely holiday season!
How exciting that your heading to Japan! Oooooh, the anticipation and next Fall seems so far away!! I’d be all about the food too. This recipe looks delicious, Julia! I discovered soba noodles only a few years ago and am always looking for new ways to enjoy them. Thank you for this recipe! It looks delicious, even though its cold (I’ll take it!)!!
Thank you, Traci! I’ll let you know how the food is next year 🙂 And I think you would really like this dish – feel free to serve the noodles warm if you’d prefer it that way. Either way is great!
Yum! I always get called out for craving cold things in the winter so this is right up my alley. How wonderful that you get to go to Japan! I just moved back to the States after living in Korea for a few years. How long will you be there? It’s such a beautiful place and the food is so incredibly healthy and clean. It’s unfortunate that Western fast food chains are infiltrating these Asian countries but their traditional food is still going strong! I hope you are having a nice holiday season 🙂
Renee
Hi Renee! That is so interesting that you lived in Korea – I would love to go to Seoul someday. We will be going to Japan for about 10 days, and are thinking of sticking to Tokyo and Kyoto (and maybe a few day trips). I have a feeling I will love a lot of the food for the very reason you mentioned – it seems so healthy and fresh to me. I hope you’re having a great holiday season too!
This is a perfect recipe for right now – with all the crazy running around and over doing it – a simple, fresh, healthy meal is much needed. You must be very excited for your trip – it sounds like you’ll have a wonderful time – Japan and a wedding! PS: like the subtle changes you’ve made on the blog 🙂
Thanks, Geraldine! You’re right – this is a great dish for when you’re in a hurry but want something healthy. And I’m glad you noticed the little changes I made…I am excited about them too!
Sesame, lime, crunchy veggies, and noodles…heavenly! I’ve seen soba noodles in the store but haven’t tried them yet. Thanks for posting this tempting recipe, Julia!
I think you will be a huge fan of this dish! The noodles have a great flavor of their own, and I know you’ll love the sauce since it has sesame oil.
That is awesome you get to go to Japan! I’ve never been anywhere in Asia before, but I love the food and I can only imagine how much better it is there! These noodles look so good and I love all the seasonings you used as well as the radish and avocado!
Thanks, Izzy! I am so excited about the trip too. I’m hoping to get lots of inspiration for new recipes while I’m there! That’s funny you mention the radish and avocado, because those are probably my two favorite ingredients in this dish. I love the refreshing crunch of the radish paired with the creamy avocado. I just wish I could get my hands on really great avocados here in Chicago…!