Soba Noodles 2 Ways

Home cooking and thinking of quick and wholesome recipes for the family? We had the opportunity to try out Hakubaku’s selection of soba, and came up with 2 yummy ways to have it SOBA SO GOOD!
First we have a scallion oil and minced meat soba, which pairs great with Hakubak’s organic soba. I personally would recommend adding generous servings of minced meat. Then our second recipe is a classic favourite of Tempura Cha Soba – the batter is easy to make, and yields a nice result for the family.
Stay tuned for part 2, where we will share another 2 more easy and tasty recipes!
You can find Hakubaku in major supermarkets around Singapore! Find out more at
Scallion Oil Minced Meat Soba

  • Servings: 4 pax
  • Cooking Time: 35 minutes
  • Skill level: Easy


  • 1 packet Hakubaku organic soba
  • 4 pieces of dried mushrooms (rehydrated and diced)
  • 400g minced pork
  • 2 tbsp minced garlic
  • 20g dried shrimp (rehydrated and minced)
  • 1 tsp of flat fish powder (optional)
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • ½ tbsp dark soy sauce
  • ½ tbsp sugar
  • 3 tbsp hua tiao wine
  • Garnish with chopped scallions

Scallion oil ingredients:

  • 2 cups vegetable oil
  • 200g scallions (cut into thirds)
  • 50g coriander
  • 4 cloves garlic
  • 10 pieces shallots (sliced)
  • 1 medium onion (sliced)
  • 6 slices of ginger


  1. In a pan of low heat add 2 cups of vegetable oil, combine and fry all ingredients under scallion oil portion. Fry until slightly brown and fragrant. Drain and set aside for later use.
  2. With the same pan, add 2 tbsp of fragrant scallion oil, add in minced garlic and minced and stir fry until fragrant.
  3. Add in minced pork and dried mushrooms, stir fry for 2-3 minutes.
  4. Add flat fish powder and all other seasonings. Stir fry and mix evenly. Remove from heat and set aside.
  5. In a pot of boiling water, boil Hakubaku organic soba for 4 minutes. Drain and dip into cold water, set aside after.
  6. Divide noodles into 4 servings, drizzle with fragrant scallion oil and add stir fried minced meat.Garnish with chopped scallions and serve.

Tempura Cha Soba

  • Servings: 4 pax
  • Cooking Time: 30 minutes
  • Skill level: Easy


  • 1 packet Hakubaku organic cha soba
  • 4 pieces of shiitake mushrooms
  • 8 pieces lotus root (sliced thinly)
  • 8 pieces Japanese Pumpkin (sliced thinly)
  • 8 pieces prawns (deveined, and shelled)
  • 80ml Premix soba sauce per serving

Tempura batter:

  • 100g plain flour
  • 1 tsp salt
  • 2 tbsp Japanese mayonnaise 
  • 160ml ice cold water


  1. Wash and clean prawns, deveined and shelled all prawns, set aside.
  2. Combine tempura batter together and whisk to mix well and transfer back to chiller for later use.
  3. Prepare Hakubaku organic cha soba. Bring a pot of water to boil. 
  4. Boil Hakubaku organic cha soba for 6 minutes. Drain and dip into cold water, set aside after.
  5. Prepare oil to deep fry tempura ingredients over medium low heat.
  6. Coat assorted vegetables and prawns with cold batter and deep fry until crispy.
  7. Drain and set aside.
  8. Serve Hakubaku organic cha soba over ice, with fried tempura on the side.
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