Best 9 Spicy Soba Noodles Recipes

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Tantalize your taste buds with our delectable Spicy Soba Noodles, a fusion of Japanese and Korean flavors that pack a punch. These quick and easy recipes offer a range of heat levels to suit every palate, from mild to fiery.

Savor the classic Spicy Soba Noodles, a harmonious blend of sweet, savory, and spicy, featuring tender soba noodles coated in a luscious sauce made with gochujang, soy sauce, and a touch of honey.

For those craving a more intense kick, try the Spicy Szechuan Soba Noodles, where the heat is amped up with the addition of Szechuan peppercorns and chili oil.

If you prefer a milder option, the Spicy Peanut Soba Noodles offer a creamy and nutty twist, with a sauce made from peanut butter, soy sauce, and rice vinegar.

And for a unique take on the dish, try the Spicy Coconut Curry Soba Noodles, where the rich flavors of coconut milk, curry paste, and lemongrass come together to create a tantalizing symphony of flavors.

No matter your preference, our Spicy Soba Noodle recipes guarantee a delightful culinary experience that will leave you craving more.

Let's cook with our recipes!

SWEET AND SPICY TOFU WITH SOBA NOODLES



Sweet and Spicy Tofu With Soba Noodles image

If you don't cook tofu often (or even if you do), this unfussy tofu dish is for you: There's no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil's high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great. What's more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side.

Provided by Sarah Copeland

Categories     dinner, weekday, noodles, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 1/2 (14-ounce) packages firm tofu, drained
2 tablespoons canola oil
2 tablespoons sesame oil
1 (8-ounce) package all-buckwheat soba noodles
4 garlic cloves, smashed
1 (1-inch) piece ginger, peeled and thinly sliced
1 small bunch green onions, white and green parts separated, cut into 2-inch matchsticks
1/3 cup soy sauce or tamari
3 tablespoons dark brown sugar
1 teaspoon black pepper
Pinch of red-pepper flakes
4 mini or 1 large, thin-skinned cucumber, thinly sliced
4 radishes, thinly sliced
Handful of cilantro leaves, for serving
1 lime, cut in wedges, for serving

Steps:

  • Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
  • Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
  • Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
  • Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
  • Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
  • Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 23 grams, Carbohydrate 66 grams, Fat 28 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1652 milligrams, Sugar 9 grams, TransFat 0 grams

SPICY SOBA NOODLES WITH SHIITAKES AND CABBAGE



Spicy Soba Noodles with Shiitakes and Cabbage image

Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.

Provided by Maggie Ruggiero

Categories     Ginger     Mushroom     Pasta     Pepper     Vegetable     Sauté     Vegetarian     Dinner     Lunch     Vegan     Noodle     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

For sauce
1/3 cup water
1/3 cup soy sauce
2 to 3 teaspoons Korean hot-pepper paste (sometimes labeled "gochujang")
1 tablespoon packed brown sugar
For noodles
3 tablespoons sesame seeds
1/4 cup vegetable oil
2 tablespoons finely chopped peeled ginger
1 tablespoon finely chopped garlic
10 oz fresh shiitake mushrooms, stemmed and thinly sliced
1 1/4 pound Napa cabbage, thinly sliced (8 cups)
6 scallions, thinly sliced
8 to 9 ounces soba (buckwheat noodles)
1 cup frozen shelled edamame

Steps:

  • Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
  • Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
  • Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
  • While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.

SPICY SOBA NOODLES WITH CHICKEN AND PEANUT SAUCE



Spicy Soba Noodles With Chicken and Peanut Sauce image

Very fast, easy recipe. I use rotissiere chicken, kick the seasoning up with added chili paste. Goes very well with a quick veggie stir fry

Provided by AZRT8871

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 carrot, peeled
2 cups chicken broth, divided
1/3 cup reduced-fat peanut butter
1 tablespoon chopped peeled fresh ginger
1 tablespoon low sodium soy sauce
2 tablespoons honey
1 -2 teaspoon crushed red pepper flakes
1 garlic clove, minced
1 lb boneless skinless chicken breast
5 cups cooked soba noodles (about 10 ounces uncooked buckwheat noodles)
6 tablespoons sliced green onions
6 tablespoons chopped chopped dry-roasted unsalted peanuts

Steps:

  • Shave carrot lengthwise into thin strips using a vegetable peeler.
  • Combine 1/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.
  • Place chicken in a large saucepan; add 1 2/3 cups broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes. Drain; cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts.

SPICY COLD SOBA NOODLES



Spicy Cold Soba Noodles image

These cold soba noodles are my son's favorite snack! You can adjust the amount of heat by increasing or omitting the chili oil. A great side dish or add tofu, chicken, or shrimp for a complete meal.

Provided by NutritionJunkie

Time 1h

Yield 8

Number Of Ingredients 9

⅔ cup soy sauce
2 tablespoons molasses
½ cup sesame oil
½ cup sesame tahini
6 tablespoons balsamic vinegar
2 tablespoons chili oil, or more to taste
½ cup sliced scallions, divided
1 pound dried soba noodles
1 tablespoon sesame seeds

Steps:

  • Bring soy sauce to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes. Remove soy sauce from the heat and stir in molasses.
  • Whisk sesame oil, tahini, balsamic vinegar, and chili oil together in a medium mixing bowl. Slowly whisk in soy sauce mixture. Stir in 1/2 of the scallions.
  • Bring a large pot of lightly salted water to a boil. Add soba noodles and cook, stirring occasionally, until tender yet firm to the bite, about 3 minutes. Immediately drain and rinse thoroughly in cold water.
  • Combine noodles and sauce. Sprinkle remaining scallions and sesame seeds over top and refrigerate until cold, at least 30 minutes.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 53.3 g, Fat 25.4 g, Fiber 1.9 g, Protein 12.4 g, SaturatedFat 3.6 g, Sodium 1675.1 mg, Sugar 5 g

SPICY COLD SOBA NOODLES



Spicy Cold Soba Noodles image

I make this quite often. We love it; it has the right amount of spiciness, and you can adjust the spiciness to fit your tastes. We also use this sauce as a dip for spring rolls or egg rolls, or as a sauce for broccoli or other stir fried Asian vegetables.

Provided by spatchcock

Categories     Sauces

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 10

1/3 cup soy sauce
1/2 teaspoon molasses
1/4 cup sesame oil
1/4 cup tahini
1/4 cup brown sugar
1 tablespoon chili oil
3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar
1/2 bunch sliced green onion
salt
1/2 lb soba noodles (Japanese -Buckwheat noodles)

Steps:

  • Heat soy sauce until reduced by half.
  • Turn to low and add molasses.
  • Warm briefly and transfer to bowl.
  • Add remaining ingredients except noodles.
  • Add salt to taste.
  • Boil noodles about 3 minutes.
  • Drain and plunge in ice water.
  • Drain and rinse.
  • Combine with sauce and chill.

SPICY TAHINI SAUCE WITH KALE, SEA VEGETABLES, AND SOBA NOODLES



Spicy Tahini Sauce with Kale, Sea Vegetables, and Soba Noodles image

This vegan recipe was invented on a day that I wanted to use up the arame seaweed and tahini. My adventurous combination turned out completely delicious. Spicy, with a satisfying nutty flavor. Makes two large or four small servings.

Provided by Spiderwoman77

Categories     Main Dish Recipes     Bowls

Time 55m

Yield 4

Number Of Ingredients 13

¾ cup tahini
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons olive oil
½ teaspoon chile-garlic sauce (such as Sriracha®)
½ teaspoon ground turmeric
2 tablespoons water, or more as needed
1 (1.76 ounce) packet arame seaweed
1 (8 ounce) package dried soba noodles
1 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons minced fresh ginger, or to taste
1 bunch kale, torn into bite-sized pieces

Steps:

  • Blend tahini, rice vinegar, soy sauce, 2 tablespoons olive oil, chile-garlic sauce, turmeric, and 2 tablespoons water together in a large bowl with a fork. Add water as needed to get the dressing to a hummus-like consistency; set aside.
  • Soak arame seaweed in a pot of lukewarm water for 10 minutes. Place the pot over medium heat and bring the water to a boil; reduce heat to low and simmer the seaweed for 10 minutes. Drain the seaweed.
  • Bring a pot of lightly salted water to a boil. Cook soba noodles at a boil until tender yet firm to the bite, 5 to 7 minutes.
  • Drain the noodles; set aside.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir garlic in the olive oil until fragrant, about 1 minute.
  • Stir ginger and drained seaweed with the garlic; cook and stir 1 minute more.
  • Add kale to the skillet; cook and stir until the kale is coated slightly, about 1 minute more. Reduce heat to low, place a cover on the skillet, and simmer together until the kale wilts, 5 to 10 minutes.
  • Toss the drained soba noodles in the tahini sauce until coated. Fold the drained seaweed and the kale mixture into the noodles and sauce and toss to coat. Divide among two or four bowls, and serve.

Nutrition Facts : Calories 641.1 calories, Carbohydrate 63.8 g, Fat 39.7 g, Fiber 7.1 g, Protein 22.1 g, SaturatedFat 5.6 g, Sodium 1017.7 mg, Sugar 0.2 g

SPICY SOBA NOODLES AND GREEN BEANS



Spicy Soba Noodles and Green Beans image

Spicy peanut sauce dresses up soba noodles and green beans in this easy make-ahead salad.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 9

1 package (8 oz) uncooked soba (buckwheat) noodles, broken in half
1 bag (10 oz) Cascadian Farm™ frozen organic cut green beans, thawed
1/3 cup water
1/4 cup peanut butter
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar or cider vinegar
1 tablespoon honey
1 tablespoon hot chili paste with garlic
Chopped peanuts, toasted sesame seed or chopped green onions, if desired

Steps:

  • In 3-quart saucepan, cook noodles as directed on package, adding green beans during last 4 minutes of cook time. Drain; pour into large bowl. Cover to keep warm.
  • In same saucepan, mix remaining ingredients except peanuts, sesame seed and onions; cook over medium heat, stirring with wire whisk, until smooth and warm.
  • Pour sauce over cooked noodles and beans; toss to mix. Sprinkle with peanuts, sesame seed and onions. Serve warm.

Nutrition Facts : Calories 350, Carbohydrate 53 g, Cholesterol 0 mg, Fiber 5 g, Protein 14 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 14 g, TransFat 0 g

SPICY SOBA NOODLES



Spicy Soba Noodles image

Make and share this Spicy Soba Noodles recipe from Food.com.

Provided by Chef Daoud

Categories     Japanese

Time 18m

Yield 8 serving(s)

Number Of Ingredients 8

2/3 cup soy sauce
1/2 cup tahini
1/2 cup brown sugar
1/2 cup chili oil
1/2 cup sesame oil
6 tablespoons red wine vinegar
2 bunches scallions
1 lb soba noodles

Steps:

  • Reduce soy sauce by 1/2 over high heat.
  • Mince scallions.
  • Combine other ingredients
  • Cook soba noodles for three minutes, plunge in ice water.
  • Stir in the sauce and scallions, refrigerate until cold.

SPICY ALMOND SOBA NOODLES WITH EDAMAME



SPICY ALMOND SOBA NOODLES WITH EDAMAME image

Categories     Pasta     Side     Vegetarian

Number Of Ingredients 10

2 oz. dried soba noodles
1/2 cup shelled edamame (fresh or frozen)
1 Tbs. sliced raw almonds
1 Tbs. almond butter (or substitute peanut or other nut butter)
2 tsp. unseasoned rice vinegar, or more to taste
1 clove garlic, crushed and finely chopped
1/4 tsp. red pepper flakes, plus more to taste
Kosher or sea salt
1 scallion, white and green parts, thinly sliced
1/2 red bell pepper, stemmed, seeded, and thinly sliced

Steps:

  • Bring a large pot of salted water to a boil over medium-high heat. Add the soba noodles and cook for 6 to 8 minutes, or according to package directions, until they are barely tender. Use tongs to transfer the cooked noodles to an individual-serving bowl, reserving the cooking water in the pot. Return the water to a boil over medium-high heat. Add the edamame and cook until tender, about 5 minutes. Drain and add to the noodles. Meanwhile, toast the almonds in a small, dry skillet over medium-high heat, shaking the pan frequently, until lightly browned and smelling toasty, 2 to 3 minutes. Be careful not to let them burn. Immediately transfer to a plate to cool. When they have cooled, coarsely chop them. To make the dressing, combine the almond butter, vinegar, garlic, and red pepper flakes in a small bowl. Add 2 Tbs. hot water, stirring to mix well. If the dressing seems too thick, add more hot water, a teaspoon at a time, until it has reached the consistency you want. Add salt to taste; add more vinegar if you want the sauce tangier, and more red pepper flakes if you'd like it spicier. Add the dressing to the noodles and edamame, along with the scallion, bell pepper, and chopped almonds. Toss to combine, adding more water if necessary, and eat.

Tips:

  • Use fresh soba noodles: Fresh soba noodles have a better texture and flavor than dried noodles.
  • Cook the noodles according to the package directions: Overcooked noodles will be mushy and bland.
  • Rinse the noodles with cold water after cooking: This will help to remove excess starch and prevent the noodles from sticking together.
  • Use a variety of vegetables: The more vegetables you use, the more flavorful and nutritious your dish will be.
  • Don't be afraid to experiment with different sauces: There are many different types of sauces that you can use with soba noodles, so feel free to experiment until you find one that you like.

Conclusion:

Spicy soba noodles are a delicious and easy-to-make dish that can be enjoyed for lunch or dinner. With a variety of vegetables and a flavorful sauce, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give spicy soba noodles a try!

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