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Soba vs Udon Noodles Recipe (Quick and Easy!)

Soba vs Udon: What’s the Difference?

There's something so comforting about a warm bowl of noodles, isn't there? Whether it’s a chilly evening or a cozy weekend, slurping up delicious noodles can feel like a warm hug. Today, I'm excited to share a delightful recipe that highlights the differences between two beloved noodle types: soba and udon.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • Soba noodles
  • Udon noodles
  • Broth
  • Vegetables (green onions, mushrooms, spinach, etc.)
  • Proteins (tofu, chicken, shrimp, etc.)
  • Seasonings (sesame oil, mirin, soy sauce)

Equipment

  • Large Pot
  • Large Pan

Method
 

  1. Step 1: Start by preparing your broth. Heat dashi or your soy sauce-based liquid in a pot over medium heat.
  2. Step 2: While the broth is warming, cook the soba noodles according to the package instructions, usually boiling for about 4-5 minutes. Once they're done, drain and rinse them under cold water to stop the cooking process.
  3. Step 3: In a separate pot, cook the udon noodles by following the package directions, typically boiling for 5-8 minutes. Once cooked, drain and set aside.
  4. Step 4: In a large pan, sauté your choice of vegetables and protein in a drizzle of sesame oil until everything is cooked through and fragrant.
  5. Step 5: Add either the cooked soba or udon noodles to the pan with the sautéed ingredients. It's fun to mix and match here!
  6. Step 6: Pour your prepared broth over the noodles and gently stir to combine all the flavors.
  7. Step 7: Season to taste with mirin and soy sauce, adjusting to your preference.
  8. Step 8: Serve hot, garnished with additional green onions or sesame seeds if you'd like a little extra flair.

Notes

For a gluten-free option, use rice noodles instead of soba or udon. Store any leftover noodles and broth separately in airtight containers in the fridge for up to 3 days.