Buckwheat Soba Noodles

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Buckwheat soba noodles have a unique, earthy flavor that is both comforting and wholesome, making them a delightful choice for a quick yet satisfying meal. They are delicious on their own for a vegetarian side or entrée, or, if you prefer, add chicken or steak as a protein. It’s delicious no matter how you approach it.

Buckwheat Soba Noodles
Buckwheat soba noodles, plated and ready to serve

One of the standout elements of this recipe is the sauce, a savory blend of soy sauce, apple (or rice) vinegar, and sesame paste. This combination creates a tangy, umami-rich flavor that coats every noodle, making each bite a mouthwatering experience.

And the vegetables: They not only add a vibrant pop of color but also contribute a refreshing crunch that contrasts beautifully with the soft, chewy noodles. The scallions, bell pepper, chili pepper, and grated carrots are quickly cooked to maintain their crispness, adding a textural dimension that makes the dish even more enjoyable.

Let’s touch base on your choice of chili pepper. We mark it generically “red chili pepper”, as many options work. This comes down mainly to how much spiciness you want. Red jalapeños (2,500 to 8,000 Scoville heat units) provide a low-medium heat while red serranos (10,000 to 23,000 SHU) and cayennes (30,000 to 50,000 SHU) are notable steps up. You can also opt for hotter (like Thai peppers) or milder. You could even choose to swap out chilies for a sweet pepper for a no-heat option. The choice is yours.

In terms of ease of preparation, this buckwheat soba noodles recipe truly shines. The cooking process is straightforward and quick, making it an excellent choice for those busy nights when you want a delicious meal without spending hours in the kitchen. Whether you serve it hot or cold, as a standalone dish or a side, it’s guaranteed to impress with its depth of flavor and simplicity.

Like this recipe? You’ll love these too:

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Buckwheat Soba Noodles

Buckwheat Soba Noodles

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 363 kcal



  • Place a pot of water on the fire to boil the noodles. Boil the water, pour in the salt and place the noodles. Cook for 7 minutes. While the noodles are boiling prepare the vegetables. Slice 3/4 of the scallion bundle into 2.5-inch lengths. Chop the remaining onion finely to serve.
  • Peel the seeds and insides of the peppers. Slice the bell peppers into bars and the chili into thin circles. Press or finely chop the peeled garlic.
  • Pour oil into a pan and heat it. Add the vegetables and cook for about 2 minutes, stirring constantly. Pour in the vinegar, soy sauce and sesame paste.
  • Discard the noodles in a colander and rinse with cold water. Place them in a pan and heat through with the vegetables and sauce. Transfer the buckwheat soba to a serving plate and sprinkle with the sesame seeds and scallion.


Calories: 363kcalCarbohydrates: 52gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 975mgPotassium: 423mgFiber: 3gSugar: 3gVitamin A: 4693IUVitamin C: 54mgCalcium: 98mgIron: 3mg
Keyword Cayenne Pepper, Jalapeno Pepper, Serrano Pepper
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on March 17, 2024 to include new content.
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