Subscribe to Chef Chloe

Garlic Sesame Soba Noodles

Serves 4 to 6

High in protein, fiber, and essential amino acids, soba noodles make a perfect light summer noodle dish. Leftovers make for a great cold noodle salad the next day for lunch! Enjoy!


  • 10 ounces soba noodles
  • 4 tablespoons agave or maple syrup
  • 6 tablespoons rice vinegar
  • 6 tablespoons soy sauce
  • 2 teaspoons chili-garlic sauce or 1 teaspoon red chili flakes
  • 2 tablespoons olive oil
  • 8 ounces oyster mushrooms
  • 6 cloves garlic, minced
  • 6 scallions, trimmed and thinly sliced
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon black sesame seeds


Bring a large pot of heavily salted water to a boil. Add soba noodles and cook according to package directions. Drain, rinse with cold water, and drain again.

Meanwhile, whisk agave, vinegar, soy sauce, and chili-garlic sauce in a small bowl. Set aside.

In a large skillet, heat olive oil over medium-high heat. Sauté mushrooms until soft and lightly browned. Add garlic and scallions and let cook a few more minutes until fragrant. Add the soy sauce mixture and let cook for 1 more minute until heated through.

In a large bowl, toss the soba noodles with the sauce, sesame oil, and sesame seeds. I prefer to eat these noodles chilled, but you could eat them hot or cold.

© Copyright Chef Chloe, LLC. All Rights Reserved.