Cold Korean Buckwheat Noodles with Spicy Sesame Dressing

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

Refreshing chilled buckwheat noodles tossed in a tangy and spicy sesame dressing, topped with crisp vegetables for a perfect summer dish. This Korean recipe (vegetarian), ready in about 18 minutes, pairs buckwheat noodles (soba), cucumber, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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: 8 min Serves 4 Korean cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 8 oz buckwheat noodles and cook for 5-6 minutes until tender but firm. Drain and rinse under cold water to chill completely.
  2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp gochugaru, 1 tbsp sesame oil, 1 tsp honey, and 1 minced garlic clove until the dressing is smooth and well combined.
  3. Step 3: In a large mixing bowl, combine the chilled noodles, 1/2 julienned cucumber, 1 julienned carrot, and 2 thinly sliced scallions. Pour the dressing over and toss gently until noodles and vegetables are evenly coated.
  4. Step 4: Transfer to serving bowls, sprinkle with 1 tbsp toasted sesame seeds, and serve immediately or chilled.

Frequently asked questions

How long does Cold Korean Buckwheat Noodles with Spicy Sesame Dressing take to make?

Total time is about 18 minutes (10 min prep + 8 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 Korean Buckwheat Noodles with Spicy Sesame Dressing?

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 Korean Buckwheat Noodles with Spicy Sesame Dressing?

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 Korean Buckwheat Noodles with Spicy Sesame Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Cold Korean Buckwheat Noodles with Spicy Sesame Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes