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Sesame Soba Noodles with Egg

Active Time: 25 minutes
Total Time: 25 minutes
  • Dairy Free
  • Gluten Free
  • Vegetarian
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Why we love it:

Soba noodles are made with buckwheat flour (which is gluten free) but read the label because they're sometimes cut with wheat flour. If you don’t care about avoiding gluten, I actually prefer the cooked texture of the noodles with a bit of wheat flour in them. This is a super speedy dish that’s easy to make for 1 or 8 and tastes great for any meal of the day. Serve hot or try it leftover at room temperature.


  • 1 package Soba Noodles (usually about 9-11 ounces)
  • 4 Eggs
  • 13 cup Soy Sauce
  • 3 Tablespoons Sesame Oil
  • 2 Tablespoons Rice Vinegar
  • 1 Tablespoon White Sugar
  • 14 teaspoon Black Pepper (freshly ground)
  • 4 Radishs
  • 2 cloves Garlic
  • 4 heads Bok Choy
  • 1 Tablespoon Canola Oil (divided)
  • 34 bunch Green Onion
  • 3 Tablespoons White Sesame Seeds (toasted)

Cooking Instructions


    Cook the soba noodles for 4 - 5 minutes or according to package instructions. Stir occasionally because they have a tendency to clump. Drain in a colander and rinse well under cold water, tossing to cool and separate.

  • 2. EGGS

    Place eggs in a small pot, cover with water. Bring to a rapid boil then cover and turn off heat. Set a time for 12 minutes for jammy eggs, or up to 16 minutes for fully hard boiled eggs. When timer goes off, drain and run under cold water, gently cracking the shell. When cold to the touch, peel under water to help get the shell off. Set aside.


    Meanwhile, in a medium bowl whisk together the soy sauce, sesame oil, rice vinegar, sugar and black pepper. Set aside.

    Slice radishes and set aside.

  • 4. BOK CHOY

    Slice the garlic.

    Trim the ends of the bok choy, then slice in half or quarters, keeping the root intact. Heat a large skillet over medium heat with a teaspoon of the oil, then add the sliced garlic, then the bok choy. Sauté for 2 minutes, then flip. Cook for 2 - 3 minutes longer until they’re bright green and cooked through. Remove from the pan but leave it on the heat.


    Chop green onion, both white and green parts. Add the remaining canola oil and heat until shimmering, then add the green onions. Stir for 30 seconds or until fragrant. Add the soy sauce dressing and cook for 30 seconds. Add the noodles and toss to combine.

  • 6. SERVING

    Divide the noodles and sauce among bowls. Top with bok choy, and a sliced egg. Garnish with sesame seeds and radish slices. Serve warm or at room temperature.

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  • SOBA:
    any noodle you prefer will work here, you could use rice noodles, any asian noodles or even spaghetti
    if not in your pantry use apple cider or red wine vinegar
    add an veggie you enjoy, green beans, broccoli, and snap peas recommended
    omit or try basil or cilantro

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • Deconstruct this dish for them, serving plain noodles or lightly dressed noodles
  • Add the eggs on the side, perhaps on a piece of toast

Prep Ahead & Use It Up

  1. You can prep the dressing up to 4-5 days ahead, it will last for a week at least
  2. Soba is best freshly cooked or only 1 day later if tossed with dressing
  3. Boil the eggs as far ahead as you like – typical 2 – 3 days is ok
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