Real Recipes From Real Home Cooks ®

soba noodles with wasabi and baby corn

(3 ratings)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

From Picnics in the Park by Connie McCole.

(3 ratings)
yield 2 serving(s)
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For soba noodles with wasabi and baby corn

  • 1 Tbsp
    black sesame seeds
  • 1 Tbsp
    white sesame seeds
  • 6 oz
    soba (buckwheat noodles)
  • 1/4 tsp
  • 2 Tbsp
    soy sauce
  • 2 Tbsp
    sesame oil
  • 2 Tbsp
    peanut oil
  • 2 Tbsp
    balsamic vinegar
  • 2 sm
    garlic cloves, peeled and rinsed
  • 1 8-oz jar
    baby corn, rinsed
  • 4
    green onions, green tops included, thinly sliced
  • 1 Tbsp
    pickled ginger

How To Make soba noodles with wasabi and baby corn

  • 1
    Dry-toast the black and white sesame seeds in a heavy skillet over low heat, stirring occasionally, about fifteen minutes.
  • 2
    In a large pot of salted water, boil the soba noodles until they are al dente, about seven minutes. Drain and transfer to a large bowl.
  • 3
    In a small glass bowl, stir to combine the wasabi and the soy sauce. Set aside for ten minutes to allow the flavors to develop.
  • 4
    Stir in the sesame and peanut oils, vinegar, and garlic.
  • 5
    Diagonally slice each tiny corn cob in half. Toss the corn into the dressing and set aside to allow the flavors to blend, about fifteen minutes.
  • 6
    Pour the corn-spiked dressing over the noodles and toss thoroughly to coat.
  • 7
    Sprinkle on the green onions and pickled ginger and toss again gently.

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