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


  • 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
  • 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.

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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