Creamy sesame soba noodles

Creamy Sesame Soba Noodles with Garlic Broccoli

Nathalie Giller
What’s more comforting than a big bowl of noodles? Santa Barbara native Nathalie Giller, recipe creator and founder of Whole and Honeyed, shared this delicious and easy recipe for soba noodles - we know you’ll love it! This recipe takes under 30 minutes and has just 11 ingredients. Once you master the recipe, you can experiment by adding a few other veggies to the mix! With the red chili sauce or sriracha on the side, it can be as spicy (or not-spicy) as you’d like - making this a pleasing whole food plant-based recipe for all palates.
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 4 servings


Creamy Soba Noodles

  • 200 g soba noodles
  • 1/4 cup tahini
  • 2 tbsp tamari or soy sauce
  • 1 1/2 tsp maple syrup
  • 3 tbsp warm water to thin
  • 1/4 tsp ground ginger

Garlic Broccoli

  • 2 cups broccoli stems removed
  • 1/4 cup tamari or soy sauce
  • 2 cloves minced garlic


  • 1/4 cup chopped almonds
  • 1/4 cup chopped chives
  • Extra tamari or soy sauce
  • Red chili sauce or sriracha


  • Cook the soba noodles in boiling water according to box instructions. Meanwhile, make the sauce by whisking together all ingredients in a small bowl – tahini, tamari, rice wine vinegar, maple syrup, warm water, and ground ginger. Once the noodles are finished cooking, rinse them thoroughly and toss to coat with the sauce in a large bowl.
  • Steam the broccoli for about 4-5 minutes until slightly soft, but still a bit tender. After finished cooking, toss the broccoli with the tamari and minced garlic to coat in a small bowl. Mix the broccoli into the soba noodles.
  • Lastly, top the soba noodles with chopped almonds and chopped chives. Upon serving, garnish your plates with extra tamari and red chili sauce for extra flavor. Eat warm or cold and store leftovers in the fridge for 3-4 days. Enjoy!


Nathalie Giller is the founder of Whole and Honeyed, a healthy food blog that celebrates cooking with simple, wholesome, mostly vegetarian, and easy-to-make recipes for everyone.