Sesame & Shiitake Soba Noodles

Sesame & Shiitake Soba Noodles /

I first made this cold soba a few weeks ago with this meal, and I’ve made it again and again over the last few weeks, for easy dinners and on-hand lunches.

The flavors here are pretty simple. Toasted sesame oil and soy sauce lightly coat the noodles without covering up the nutty flavor of the soba itself. And a few good splashes of rice vinegar really brighten it up.

Sesame & Shiitake Soba Noodles /

I quickly cooked some shiitakes & cabbage, but you could just as easily use whatever seasonal vegetables you have on hand. (I think cucumbers would be great here in the summertime).

Make it a larger meal by tossing some seared tuna (or tofu) on top… or make it a lighter lunch by mixing in a handful of salad greens.

Sesame & Shiitake Soba Noodles /

sesame & shiitake soba noodles
Serves: serves 2 as a main, 4 as a side
  • 4-6 ounces soba noodles
  • 1 tablespoon toasted sesame oil
  • splash of olive oil or vegetable oil for the pan (you don’t want to heat sesame oil)
  • 1 cup sliced shiitake mushrooms
  • 2 cloves of garlic
  • 2 cups raw shredded napa cabbage
  • ½ cup chopped scallions
  • 1 tablespoon soy sauce
  • 1-2 teaspoons of mirin
  • splash of rice vinegar
  • splash of ponzu (optional)
  • sriracha (optional)
  • a few tablespoons sesame seeds for garnish
  1. Cook the soba noodles in salted boiling water for about 8-12 minutes, or until they’re done but still al dente.
  2. When soba noodles are done, rinse under cold water. Drain well and transfer to a large bowl. Toss the noodles with a tablespoon of sesame oil and chill the noodles in the fridge. The sesame oil will keep them from becoming gummy.
  3. Meanwhile, in a large skillet heat the olive oil. Add shiitake mushrooms and cook, stirring occasionally until they begin to wilt down. Add garlic, cabbage, half the scallions and soy sauce and cook for another few minutes. Add the mirin and cook until everything is soft. Remove from heat and set aside to cool for a few minutes.
  4. Toss the veggies with the soba noodles, a splash of rice vinegar and the rest of the scallions.
  5. Taste and adjust seasonings with your choice(s) of ponzu, more soy sauce and/or sriracha.
  6. Serve at room temp, or chill until ready to serve. Top with sesame seeds.
  7. Store in the fridge in an airtight container for up to a few days.

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Elliott from on said:

    I forgot how simple and delicious this sort of dish is… I LOVE the addition of the cabbage! Do you think Savoy would work well?

    • jeanine from on said:

      Hi Elliott,

      Yep, savoy would work just fine, I’ve even used regular green cabbage, sliced thin.

    • Diane on said:

      I’m in the process of working on a webpage however, I have to say I loved, loved this recipe and would recommend to all my friends. Sooooo,, yummy and easy to make.

  2. lindsey from on said:

    i have been experimenting with a lot more asian-inspired recipes. this sounds amazing. can’t wait to try it!

  3. Kathryn from on said:

    I love this kind of dish for a quick weeknight meal (and I like the leftovers even more for lunch the next day!)

  4. Lauren from on said:

    Yum! I love cold soba, and with temps poised to start climbing any minute now, I’m about to be looking for more non-hot meal options. Pinning to try!

  5. I just love this. It’s so simple, but with the mushrooms, sesame oil and other flavors it must be delicious — A must try. Thanks for sharing.

  6. Nicole from on said:

    Tried this for lunch today and it was delicious! I will definitely make it again, thank you for sharing!

  7. Leslie on said:

    My new favorite recipe! Makes a great packed lunch

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