So, You Wanna Try Cold Matcha Noodles?
Alright, real talk—this Cold Matcha Noodles with Tahini Sauce recipe started as an “I have nothing left in the fridge” experiment during a muggy July, and weirdly, it’s turned into a regular thing at my house. I remember the first time I tried it, my brother thought I was playing a prank and waited for me to laugh. But then he slurped his bowl clean. Joke was on him! And hey, it’s one of those dishes you can actually eat straight out of the bowl while watching your favorite show—and no one will judge you (least of all me).
Why You’ll Love This (Or At Least Tolerate It)
I make this when I can’t stand the thought of turning on the stove for more than, like, 5 minutes. My family goes wild for it because it hits that sweet spot between healthy and “is this secretly junk food?” (spoiler: it’s not). Plus, if you love those chewy cold soba salads, but wish they had more oomph—this is it. And honestly, the tahini sauce covers a multitude of sins. Sometimes I mess up and the noodles clump, but no one’s ever noticed once I drown them in sauce. Half the time my husband just eats the leftover sauce with a spoon.
What You’ll Need (And the Stuff I Swap Out)
- 200g dried matcha noodles (or buckwheat soba if you can’t find the fancy green ones; my grandma always insisted on the Yamamoto brand, but let’s be real—whatever’s cheapest works too)
- 2 big spoonfuls of tahini (sometimes I use peanut butter if I’ve run out—it’s not quite the same but does the trick)
- 2 tbsp soy sauce (tamari if you want it gluten-free, or just use whatever soy sauce bottle’s lurking in your fridge door)
- 1 tbsp rice vinegar (I’ve used apple cider vinegar in a pinch; not ideal, but nobody’s ever called me out)
- 1 tsp sesame oil (toasted! makes a difference, but up to you)
- 1-2 tsp maple syrup or honey (I just squeeze ‘til it looks right, honestly)
- 1 garlic clove, grated or mashed (I buy the pre-minced stuff, no shame)
- Cold water to thin (add until it’s sauce-like and pourable; I’d say 2-4 tbsp but trust your eyes)
- Fresh toppings: sliced cucumber, green onions, toasted sesame seeds, nori strips, shredded carrots (or basically whatever crunchy veggie you find at the bottom of the drawer)
How You Actually Make It (With a Few Side Notes)
- Boil a big pot of water (don’t salt it, matcha noodles are delicate little devils). Drop in the noodles and cook for whatever the package says—usually around 5-7 minutes. And yes, this is where I always check my phone, forget about time, and start poking the noodles to see if they’re done.
- Drain and rinse the noodles under cold water. Like, really rinse—so they cool down and don’t get gummy. Sometimes I dump in a few ice cubes if I’m feeling extra.
- While the noodles are hanging out, whisk together tahini, soy sauce, vinegar, sesame oil, maple syrup, and garlic in a bowl. Add cold water slowly until it’s smooth and pourable. If it splits, just keep whisking or add a splash more water—it fixes itself. (This is where I sneak a taste—sometimes twice.)
- Toss the cooled noodles with about half the sauce. I like to use my hands here; it’s messy but oddly satisfying. If you’re feeling fancy, use chopsticks. Or a fork. Or just shake the bowl around—no rules.
- Top with whatever crunchy veg you’ve got, a sprinkle of sesame seeds, and a drizzle of the extra sauce. I sometimes add a soft boiled egg or leftover grilled chicken, but it’s completely optional. (Once I tried canned tuna. Wouldn’t recommend.)
What I Wish I Knew Before (Random Notes)
- If your tahini is super thick, warm it up in the microwave for ten seconds—makes whisking way easier. Wish someone told me that sooner.
- Actually, if the noodles clump, just rinse them again. They come back to life. Sort of.
- Don’t skip the rinse after boiling. I tried once when I was tired. Let’s not go there.
Variations I’ve Tried (And One I Regret)
- Used almond butter instead of tahini. It was… fine, sort of nutty, but a little weird with matcha.
- I once added sriracha for heat—delicious if you like things spicy. My mom didn’t.
- I tried swapping cucumber for pickled radish. It was a bit much—too tangy, but maybe that’s just me.
- Oh, and I once put kimchi on top. Actually not bad.
What If I Don’t Have (Insert Fancy Equipment)?
Honestly, you just need a pot and a bowl. If your whisk goes missing (mine does, every single time), a fork works for the sauce. If your colander is in the dishwasher, use tongs to fish out the noodles. No stress.
Can I Make This Ahead? (Sort Of)
The noodles keep in the fridge for a day, maybe two, if you keep the sauce separate. But honestly, in my house it never lasts more than a day! If you do store it, freshen the noodles up with a quick rinse before serving—otherwise they get a bit stiff.
How I Like to Serve It
I love piling it all up in one big bowl, topping with whatever’s crunchy and bright. My family likes to add extra nori on top—I think it’s a texture thing. If we’re feeling fancy, I’ll add a soft egg or even a little furikake (my son puts ketchup on his, but we don’t talk about that). Sometimes I serve it with Japanese cucumber salad on the side, because it’s easy and refreshing.
Pro Tips (Learned the Hard Way)
- I once tried rushing the sauce and dumped everything in at once—ended up with lumpy tahini blobs. Just go slow with the water, trust me.
- If you forget to rinse the noodles, they stick like glue. Actually, worse than glue. Don’t skip it.
- Leftover sauce is magic on roasted veggies—seriously, try it on broccoli.
Your Burning Questions (Yes, I’ve Heard These!)
- Do I need matcha noodles? Nope. Buckwheat soba or even plain spaghetti works in a pinch. But the green noodles look snazzy, so if you see them at an Asian market, give them a go.
- Can I make it vegan? Sure thing! Just skip any egg or chicken topping. Oh, and check your noodles—some brands sneak in egg. I learned that the hard way after serving it to a vegan friend (sorry, Jen!).
- Is this authentic Japanese? Eh, not really. It’s fusion at best, but inspired by Japanese flavors. If you want to learn about traditional zaru soba, this is the real deal.
- How spicy can I make it? As spicy as you dare. I like a little chili oil on top, but my dad claims it “ruins the zen.”
P.S. If you want to geek out on matcha, I found this guide about matcha super helpful for understanding what’s even in those noodles.
Ingredients
- 250 g dried soba noodles
- 1 1/2 tsp matcha powder
- 3 tbsp tahini
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 garlic clove, minced
- 1/2 cup cold water
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
- 1 small cucumber, julienned
Instructions
-
1Bring a large pot of water to a boil. Add soba noodles and cook according to package instructions, about 5-6 minutes.
-
2Drain the noodles and rinse thoroughly under cold running water to cool. Set aside to drain completely.
-
3In a small bowl, whisk together matcha powder, tahini, soy sauce, rice vinegar, maple syrup, minced garlic, and cold water until smooth and creamy.
-
4Toss the cooled noodles with the matcha tahini sauce until evenly coated.
-
5Divide the noodles among serving bowls. Top with sliced green onions, toasted sesame seeds, and julienned cucumber.
-
6Serve immediately and enjoy chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
