Cold Buckwheat Noodles with Spicy Sesame Soy Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Refreshing chilled buckwheat noodles tossed in a spicy sesame and soy dressing, finished with crisp cucumber and scallions for a light Korean-inspired meal. This Korean recipe, ready in about 20 minutes, pairs buckwheat noodles (soba), soy sauce, toasted sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Korean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a boil. Add 8 ounces buckwheat noodles and cook according to package instructions (usually 4-5 minutes) until tender but firm. Drain and rinse under cold water until completely cool; drain well.
  2. Step 2: In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons toasted sesame oil, 1 tablespoon rice vinegar, 1 teaspoon gochugaru, and 1 teaspoon sugar until sugar dissolves and dressing is smooth.
  3. Step 3: In a large mixing bowl, toss the cooled noodles with the dressing, 1/2 julienned cucumber, and 2 thinly sliced scallions until evenly coated.
  4. Step 4: Transfer noodles to serving plates and sprinkle 1 tablespoon toasted sesame seeds over the top. Serve immediately chilled.

Frequently asked questions

How long does Cold Buckwheat Noodles with Spicy Sesame Soy Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cold Buckwheat Noodles with Spicy Sesame Soy Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep buckwheat noodles (soba) from drying out.

Can I substitute ingredients in Cold Buckwheat Noodles with Spicy Sesame Soy Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cold Buckwheat Noodles with Spicy Sesame Soy Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cold Buckwheat Noodles with Spicy Sesame Soy Sauce?

Korean korean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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