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Cold Sesame Chuka Soba Noodles
With its Southeast Asian flavors, this dish is perfect for a summer evening or to bring to a picnic.
Course Lunch/Dinner
Cuisine Chinese, Thai
Course Lunch/Dinner
Cuisine Chinese, Thai
  • 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.
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