Sriracha Soba Noodles

Sriracha and Peas on Soba Noodles by Natalie Paramore

Soba noodles! Finally! I am really late to the game on this trend. I’ve eaten them in restaurants for a while and loved them. The buckwheat noodles are more of an Asian thing, but the buckwheat gives it all a nice earthy flavor not usually found in other white flour noodles. My friends over at HEB sent me a nice package for their Primo Pick promotion this month. I found a lovely bottle of olive oil and immediately knew I wanted a big bowl of noodles! Good olive oil is the basis of any great dish. It is really important. Trust. Luckily because I like to make Asian food so much, I also had all the oils and sauces I needed to whip up this easy Meatless Monday dinner. I am always a big fan of using whatever you have in the kitchen to make dinner. Makes life oh so much easier!

I also really wanted to use my new blue bowl that my Granny had given me recently. I love it when she sends me her vintage finds. I love, love, love this bowl, well shallow bowl, could be like a deep plate. It’s perfect whatever it is and I was waiting until I had a great dish to show it off with! I knew the soba noodles, egg and sriracha were the bright and colorful ingredients that would make this dish and plate shine!

Sriracha Soba Noodles with Peas and an Egg by Natalie Paramore


You’ll need:

4oz dried soba noodles

1 cup frozen peas

2 tablespoons EVOO Ottavio Private Reserve

1 tablespoon soy sauce

1 tablespoon sweet rice wine

1 tablespoon sesame seed oil

1 tablespoon sriracha

1 garlic clove

2 eggs

flaky salt (like this one I use- affiliate link)

fresh cilantro



Sriracha Veggie Soba Noodles by Natalie Paramore

1.) Boil noodles in salted water according to package, drain and set aside.

2.) Meanwhile, in a sauce pot, bring olive oil, sesame oil, soy sauce, sweet rice wine, sriracha and chopped garlic to a simmer. Keep the heat medium low so the garlic doesn’t burn, but it get warm enough to meld all the flavors. Simmer and stir for about five minutes, adding peas about two minutes in. Stir until the peas are hot.

3.) Add sauce to noodles. Fry an egg and put on top of noodles.

4.) Garnish with cilantro leaves and flaky salt. Use kosher if you don’t have maldon or falk salt. Yes, flaky salt totally makes a difference! Add more sriracha if you wish!


Sriracha Soba Noodles by Natalie ParamoreSuch a simple and easy dinner. Just like I like them! Enjoy!


This post is sponsored by HEB but all opinions are my own.


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Natalie Paramore

The places I go, the things I do and what I eat.



  1. Reply


    February 1, 2015

    Natalie – I love your site! I had no idea that you had a blog until I saw in my Facebook newsfeed that you posted your recent TV appearance. All of this food looks amazing. I hope all is well!


  2. Reply


    March 26, 2015

    Such a good and fast to cook recipe ! Thank you ! ps : I didn’t know where to use the sweet rice wine though… I put in in the pot with the rest of the liquid… Thanks again!

    • Reply

      Natalie Paramore

      April 1, 2015

      Oh I did leave that out! I updated it, thank you Stephanie!


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