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Spicy Soba Noodles With Wilted Watercress

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“From "Brassicas" by Laura B Russell. This sounds like a perfect summer-time dish. I suspect I'll be reducing the amount of soy sauce.”

Ingredients Nutrition

  • 8 ounces dried soba noodles
  • 2 12 tablespoons soy sauce or 2 12 tablespoons tamari
  • 1 teaspoon chili-garlic sauce
  • 1 teaspoon toasted sesame oil
  • 6 cups stemmed watercress or 6 cups upland watercress or 6 cups arugula
  • 1 tablespoon neutral oil


  1. Bring a large pot of water to boil on high heat. Add the soba noodles and cook until done, about 8 minutes (or cook according to package directions).
  2. In the meantime, prepare the dressing by mixing together the soy sauce, chile-garlic sauce and sesame oil. Set aside. (I made half the recipe and used maybe 1 1/2 tsp soy sauce for the dressing - that was enough for me).
  3. Drain the soba in a colander.
  4. Put the greens into the hot pot, then return the soba noodles to the pot along with the neutral oil. The residual heat will wilt the greens.
  5. Add the dressing and toss. Serve warm or at room temperature.

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