Soba Noodles with Wasabi and Baby Corn

Vicki Butts (lazyme)


From Picnics in the Park by Connie McCole.


★★★★★ 2 votes

20 Min
10 Min
Stove Top


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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 small
garlic cloves, peeled and rinsed
1 8-oz jar(s)
baby corn, rinsed
green onions, green tops included, thinly sliced
1 Tbsp
pickled ginger

How to Make Soba Noodles with Wasabi and Baby Corn


  • 1Dry-toast the black and white sesame seeds in a heavy skillet over low heat, stirring occasionally, about fifteen minutes.
  • 2In 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.
  • 3In a small glass bowl, stir to combine the wasabi and the soy sauce. Set aside for ten minutes to allow the flavors to develop.
  • 4Stir in the sesame and peanut oils, vinegar, and garlic.
  • 5Diagonally 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.
  • 6Pour the corn-spiked dressing over the noodles and toss thoroughly to coat.
  • 7Sprinkle on the green onions and pickled ginger and toss again gently.

Printable Recipe Card

About Soba Noodles with Wasabi and Baby Corn

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Japanese

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