Cold Sesame Chuka Soba Noodles

With its Southeast Asian flavors, this dish is perfect for a summer evening or to bring to a picnic.

4 servings


  • 1 package KA–ME® Japanese Curly Noodles
  • 1/4 cup KA–ME® Rice Vinegar
  • 3 tbsp sesame paste, almond butter, or peanut butter
  • 3 tbsp KA–ME® Tamari
  • 2 tbsp honey
  • 1 tbsp KA–ME® Sesame Oil Blend
  • 1 tsp or more KA–ME® Sriracha Sauce
  • 2 scallions, trimmed and thinly sliced
  • 6 springs fresh cilantro, stems trimmed
  • White and black sesame seeds, sprinkled for garnish


  1. Bring a large pot of water to a boil over high heat. Cook KA–ME® Japanese Curly Noodles until tender, yet firm; about 3 minutes. Drain noodles and run under cold water. Drain again.
  2. In a large bowl, whisk together KA–ME® Rice Vinegar, sesame paste, KA–ME® Tamari, honey, KA–ME® Sesame Oil Blend and KA–ME® Sriracha Sauce until smooth.
  3. Add KA–ME® Japanese Curly Noodles and toss well to distribute sauce evenly throughout.
  4. Garnish with scallions, cilantro, and sesame seeds and serve at room temperature or slightly chilled.

Included Products

Rice Vinegar
Sriracha Sauce
Sesame Oil Blend
Japanese Curly Noodles
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