Matcha Soba Noodles with Sesame Dipping Sauce
Cold soba noodles tossed with matcha and served with a rich sesame-soy dipping sauce—earthy, umami-packed, and refreshingly light.
Matcha and soba share an earthy, nutty character that makes them natural partners. Whisking matcha into the dipping sauce adds vibrant color and a layer of umami complexity that elevates simple cold noodles into something memorable.
The sesame dipping sauce brings together the nuttiness of tahini, the salty depth of soy sauce, and the bright kick of rice vinegar. The matcha rounds out all these flavors with its creamy vegetal sweetness.
Cold noodle dishes are a staple of Japanese summer cuisine, and this version is perfect as a light lunch or appetizer. The chilled noodles have a clean, bouncy texture that contrasts beautifully with the rich dipping sauce.
You can customize this with thinly sliced cucumber, nori strips, toasted sesame seeds, or a soft-boiled egg. Each addition brings its own texture and flavor without disrupting the matcha-sesame harmony.
Ingredients
- 200g dried soba noodles
- 1 tsp ceremonial-grade matcha powder
- 2 tbsp tahini
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
- 2 tbsp warm water
- Toasted sesame seeds for garnish
- Sliced scallions for garnish
How to make it
- 1Cook soba noodles according to package directions. Drain and rinse thoroughly under cold water until fully chilled. Set aside.
- 2In a small bowl, whisk matcha powder with 2 tbsp warm water until smooth and lump-free.
- 3In a separate bowl, combine tahini, soy sauce, rice vinegar, sesame oil, and honey. Mix until smooth.
- 4Add the matcha paste to the tahini mixture and whisk until evenly combined. The sauce should be a deep green.
- 5Divide cold noodles between bowls. Serve with the matcha-sesame sauce on the side for dipping.
- 6Garnish with toasted sesame seeds and sliced scallions. Serve immediately.
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