Soba Noodles with Dark Caramelised Garlic Sauce

Soba noodles with dark sauce

Soba noodles with dark sauce

I made pork roast the other day with a packet of spices I’d bought from the Taste of Melbourne event. It’s fantastic mixture of cumin, smoked paprika, fennel, cloves and natural Australian sea salt. It’s really a magical combo (and if you’re keen to know more, check it out:

Now the trouble with cooking for one is that there’s always going to be leftovers. The blessing of it all is I can turn it into something creative (if I can be bothered). So last night’s dinner, I used it again with soba (Japanese buckwheat noodles).

One of the first dishes Mom taught me was a dark caramelised garlic sauce that goes with any noodle in the world. It takes no time to whip and

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its one of those things you can live on for a long time. (Note: Only if you’re a garlic lover). It tastes really good with tofu as well and if you have spring onions within your reach, it adds a refreshing swing to it. The world should be covered with dark caramelised garlic sauce!

Oh yes! I’d almost forgot to share; I was happily disturbed by a noisy buzz yesterday. I usually get incredibly annoyed by my doorbell because it’s so loud it

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makes me jump. But yesterday, I was certainly quite happy to jump. Why? Because my brand new lenses ordered from Poland via eBay had just arrived!

I decided to purchase a set of close-up lenses since food shots require extremely macro photography. It didn’t cost much at all. If you want to take nice close up shots and don’t intend to spend an astronomical price on new lenses, this is a great solution. You save hundreds – I bought mine for about AUD$30. This high definition close-up set comes in +1d, +2d, +4d and a +10d Macro

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lens and comes with a mini tripod. I’ll do a demo one day and show you how cool this lenses are.

But for now, the recipe:

The difference with close up lenses!

The difference with close up lenses!

Soba Noodles with Dark Caramelised Garlic Sauce (serves 1)

  • 1 tube of soba noodles
  • 4 cloves of garlic, finely chopped
  • 1 tsp of sesame oil
  • 1 tbsp of vegetable oil
  • 1 tbsp chinese cooking wine or sake
  • 1 tbsp of sugar
  • 2 tsp soy sauce
  • 1/2 tbsp of dark soy sauce
  • sesame seed to sprinkle
  • salt and pepper to taste


  1. Heat water in a pot and leave it to boil. Add soba noodles and cook. Remove and set aside.
  2. Heat the oils in the sauce pan.
  3. Put the garlic in and cook until yellow, not brown or golden because that would be overdoing it. (If you think you’ve overdone it, then lift it from the stove and remove the garlic, set aside.)
  4. Add sugar, stir until it’s melted.
  5. Add the rest of the ingredients into the sauce pan and stir until combined.
  6. Leave it on the medium-heat until sauce thickens.
  7. Pour over noodles and sprinkle the sesame seed.


  1. says

    I never fancy soba noodles. Maybe because Kok Kean always takes cold soba noodles which I hate the most cause it is cold. Brrrr….. Is this a hot dish or cold dish?

  2. says

    Soba is basically just noodles and can be eaten hot or cold. In summer, soba is eaten cold, but in winter, Japanese have it with hot soup. This is eaten like wantan noodles. So warmish is good.

  3. says

    Wow! You’ve managed to combine several of my all-time favorite things – soba noodles, garlic and shoyu.

    I like cold soba in the summer, but now that it will be turning cool soon (well, not too soon – I do live in So. Cal.), I’ll be making this dish.

  4. Nuala says

    I first saw this recipe on and I have made it several times since. It is definitely one of my favorites– it is absolutely delicious! thank you so much for sharing!

  5. Mable Tan says

    I’ve been living off these for 28 years. Goes to show how much I love it. Mom’s the best!


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