• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bakery Recipes
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • ALL RECIPES
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ALL RECIPES
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Pasta Recipes

    Published: Sep 8, 2022 by Paula Montenegro · Income from ads and affiliate links 27 Comments

    Sesame Soba Noodles

    Jump to Recipe
    Sesame noodle salad, long pin with text
    White plate of soba noodle salad with green beans, wooden table, image with text
    Image collage with text, soba noodle salad on white plate, orange chopsticks
    Orange chopsticks holding soba noodle salad, image with text

    This is our favorite cold noodle salad with Asian flavors. The sesame oil mayonnaise is a great recipe on its own. It becomes epic when mixed with soba noodles, crunchy shallots, and green beans. 

    On a wooden table brown and white plates with noodle salad, green beans and shallots.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    I don't make much Asian food, but I wanted to dip my toes further after making the Szechuan Pork with Carrots, so I thought this sesame recipe was a great compromise: some mayo, some noodles, and some veggies. 

    It turned out to be much better than I expected for several reasons:

    • It keeps for a day or two in the fridge.
    • The mayonnaise can be made ahead. 
    • It's great to eat at room temperature or cold. 
    Orange chopsticks with soba noodles, blurred plate with noodle salad in background.
    Table of Contents Hide
    What are soba noodles?
    Sesame mayonnaise
    Toppings
    Shortcut
    Make-ahead
    Variations
    Related recipes you might like:
    Sesame Soba Noodle Salad

    What are soba noodles?

    Soba means buckwheat in Japanese. 

    And they are thin noodles, brownish grey (image below) that might have wheat flour also among the ingredients. The flavor is earthy, and they are slightly slimy in a good way. 

    Turns out that buckwheat flour is gluten-free despite its name. So they are a great alternative for celiacs. I had used this flour before for the Peanut Butter Bread and loved it. 

    And besides, they come in the neatest, prettiest bundles ever, all tied with a cute checkered paper – how can you not want to buy them?

    Three individual portions of raw soba noodles on a wooden table.

    Sesame mayonnaise

    Disclaimer: consult a doctor before eating mayonnaise with raw egg, especially if pregnant or giving it to children. 

    Use pasteurized eggs if you can't get very fresh ones from a reliable source. Or use this store-bought mayonnaise shortcut.

    The homemade mayo here makes this dish come together. It was such an amazingly delicious discovery! I had made mayo many times before but had never gotten past adding some garlic. 

    This recipe has that golden glory, sesame oil, and unique and fantastic flavor. I am such a huge fan! 

    It's made in a food processor or with an immersion blender. The only tip is to add the oil slowly. The rest takes care of itself.

    Close-up of food processor bowl with eggs and grain mustard.
    Ingredients for sesame mayonnaise
    Adding oil through food processor feed tube with a metal measuring cup.
    Adding sesame oil
    White bowl with brownish mayonnaise on a wooden table.

    Toppings

    • Green onions and shallots: the first are added fresh, chopped, and the latter is fried, creating contrast in flavor and texture. They add a crunch that complements the smooth dressing and the slippery pasta. 
    • Sesame seeds: of course, this whole dish is ended with some seeds, and I like to lightly toast them first. Be very careful because they burn in an instant. 
    Black skillet with green beans and sliced shallots in oil.

    Shortcut

    Mayonnaise: instead of making the sesame mayo from scratch, add some sesame oil, mustard, and soy sauce to store-bought mayonnaise. It will also last longer. 

    Topping: use frozen veggies, whatever you like goes well with sesame and soba noodles. Peas or broccoli, maybe?

    Soba noodle salad with green beans and shallots on white plate, close-up image.

    Make-ahead

    • The mayonnaise can be made a day or two ahead. It may last longer, and that depends entirely on the freshness of the eggs. Please note that we encourage you to ask a physician or nutritional expert if you have any doubts. 
    • The noodles mixed with the mayo last for two days in the fridge. 
    • The green beans can be cooked ahead of time, they last several days in the refrigerator. If using frozen, it will only take minutes to defrost them in boiling water. 

    Variations

    • Add a protein: add tofu or chicken to make it heartier.
    • Use a different vegetable: instead of green beans, use broccoli or broccolini, mushrooms, or bell peppers. Or a mix.
    • Spice it up: add finely chopped hot peppers or sprinkle red pepper flakes.
    White plate with noodle salad with green beans, wooden table, colorful bowls in background.

    Related recipes you might like:

    • Bacon Miso Pasta
    • Leftover Pasta Frittata
    • Linguini with Cauliflower Pesto
    • Spicy Broccoli Corn Pasta

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    Top view of white plate with soba noodle green bean salad on a wooden table.

    Sesame Soba Noodle Salad

    Print Recipe
    Save Recipe Recipe Saved

    This is my favorite cold noodle salad with Asian flavors. The sesame oil mayonnaise is a great recipe on its own. It becomes epic when mixed with soba noodles, crunchy shallots, and green beans.

    Disclaimer: consult a doctor before eating mayonnaise with raw egg, especially if pregnant or giving it to children. 

    • Total Time: 40 minutes
    • Yield: 4 servings

    Ingredients

    Units

    For the sesame mayonnaise:

    Use pasteurized eggs if you can't get very fresh ones from a reliable source. Or use this store-bought mayonnaise shortcut.

    • 1 egg
    • 2 egg yolks
    • 2 ½ tablespoons rice vinegar
    • 2 ½ tablespoons soy sauce
    • 3 tablespoons good mustard (I used Maille ancient mustard)
    • ¼ cup toasted sesame oil
    • 1 cup olive oil
    • 1 ½ cups sunflower oil
    • 1 teaspoon sriracha or similar

    For the noodle salad:

    • ½ cup sesame mayonnaise (recipe above)
    • 4 portions of soba noodles
    • ¼ cup canola or peanut oil
    • 2 cups green beans, cooked, cut into pieces (defrost if using frozen)
    • 1 large shallot, thinly sliced
    • ½ cup thinly sliced green onion
    • Sesame seeds, to garnish

    Instructions

    For the sesame mayonnaise:

    1. Put egg, yolks, vinegar, soy sauce and mustard in the bowl of a food processor and process 1 minute. Or use a bowl and an immersion blender.
    2. With the machine on the lowest speed, start adding the sesame oil in a very thin stream, followed by the olive oil in the same way.
    3. Finally add the sunflower oil, gradually, but you don’t need to be so careful since the mayonnaise will have emulsified by now.
    4. Add sriracha and taste. Adjust seasonings accordingly.
    5. Keep refrigerated.
    6. Makes about 2 ½ cups.

    For the noodle salad:

    1. Cook noodles in abundant salted water following package instructions.
    2. Meanwhile, heat oil in a skillet and add shallots and green beans.
    3. Cook for a few minutes, until most shallots are crispy. Transfer to a paper towel to drain while preparing the noodles.
    4. Rinse noodles under cold water and transfer to a bowl, or to the same pot where you cooked them.
    5. Add the mayonnaise and mix. Taste and adjust to your personal palate.
    6. Transfer to a serving platter, and top with green beans, shallots, green onions and a sprinkle of sesame seeds.

    Notes

    • Mayonnaise: instead of making the sesame mayo from scratch, add some sesame oil, mustard, and soy sauce to store-bought mayonnaise. It will also last longer. The homemade version should be eaten in the first few days after making it. You can make half the recipe (easier if you use an immersion blender).
    • Make ahead: 
      Mayonnaise: can be made a day or two ahead. It may last longer, and that depends entirely on the freshness of the eggs. Please note that we encourage you to ask a physician or nutritional expert if you have any doubts. 
      Noodles:
       last for two days in the fridge after being mixed with the sesame mayonnaise. 
      Green beans: can be cooked ahead of time, and last several days in the refrigerator. If using frozen, it will only take minutes to defrost them in boiling water. 
    • Use a different vegetable: instead of green beans, use broccoli or broccolini, mushrooms, or bell peppers. Or a mix.
    • Author: Paula Montenegro
    • Prep Time: 25 minutes
    • Cook Time: 15 minutes
    • Category: Pasta
    • Method: Cooking
    • Cuisine: International

    Nutrition

    • Serving Size: ¼
    • Calories: 525
    • Sugar: 2.3 g
    • Sodium: 630.8 mg
    • Fat: 35.3 g
    • Carbohydrates: 47.4 g
    • Fiber: 1.7 g
    • Protein: 9.7 g
    • Cholesterol: 11.6 mg

    Keywords: sesame soba noodles

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Adapted from The Silver Palate Cookbook, by Julee Rosso and Sheila Lukins

    More Pasta Recipes

    • Homemade Pumpkin Ricotta Gnocchi
    • Super Easy Cilantro Pesto
    • Cherry Tomato Pasta
    • Roasted Corn and Tomato Pasta Bowl

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

      Thank you for leaving a review for this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Nik Sharma says

      September 18, 2013 at 6:25 pm

      I love this recipe, your sesame mayonnaise sounds delicious with the noodles.

      Reply
    2. laurasmess says

      September 17, 2013 at 4:01 am

      I've never been big on Asian food but that sesame mayonnaise sounds divine. Love your photos. The noodles actually look calming, cool and delicious (that sounds weird but it's true!). Thanks for this recipe lovely (loved the story, haha! I think I need to try curried chicken chow fan if it's good enough to eat weekly!) xxx

      Reply
    3. Alice @ Hip Foodie Mom says

      September 16, 2013 at 12:25 am

      Paula,
      This post totally made me smile. . loved the story. . and love the relationship you have with your local Chinese take out place! 🙂 Awesome.
      Can I tell you how happy I am to see this soba recipe on your blog?! 🙂 and this sesame mayonnaise??? OH MY GAWD. I must try this ASAP. omg, I seriously cannot wait to try this! yummmm!
      And yes. . be social. . 🙂 #alwaysagoodthing 😛

      Reply
    4. Laura Dembowski says

      September 15, 2013 at 7:47 pm

      I rarely eat Asian food because of the crazy high salt content, but I would love to make some of my own, as it's so tasty. This looks like a great dish to start with.

      Reply
    5. Amy (Savory Moments) says

      September 15, 2013 at 6:36 pm

      I love a nice plate or bowl of soba noodles, especially with sesame. This dish looks really tasty and pretty.

      Reply
    6. Kitchen Riffs says

      September 15, 2013 at 5:00 pm

      Fun story. And terrific recipe! I love sesame noodles, and this is a particularly nice version. Truly good stuff - thanks.

      Reply
    « Older Comments

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Popular recipes

    • Caramel Apple Dump Cake
    • Old Fashioned Zucchini Bundt Cake
    • Easy No Bake Lemon Dessert
    • Easy Homemade Blueberry Sauce (or topping)
    • Almond Plum Cake
    • Lemon Poppy Seed Muffins

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes