Gluten-Free Soba Noodles with Sesame-Soy Dressing Recipe

Published: February 25, 2026
Marilyn GardnerMarilyn Gardner
Categories: Lunches, Salads, Japanese, Gluten-Free
Tags: gluten-free, vegan, Salad, Quick, Japanese, Soba
Gluten-Free Soba Noodles with Sesame-Soy Dressing in a shallow Japanese ceramic bowl, visible ingredients: 100% buckwheat soba noodles, thin cucumber ribbons, julienned carrot, sliced scallions, toasted sesame seeds, and a glossy sesame-soy dressing. Cuisine style: Japanese; presentation style: bright, clean, restaurant-quality food photography with a rustic ceramic bowl, chopsticks at the side, soft natural lighting, shallow depth of field. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Soba Salad

This is my go-to gluten-free soba salad when I want something fast, bright, and satisfying. Using 100% buckwheat soba keeps it genuinely gluten-free, and a simple sesame-soy dressing (made with gluten-free tamari) brings nutty, tangy flavor that clings to every strand. It’s the kind of dish I make when the weather’s warm or when I need a light dinner that feels a little special.

The recipe is easy to customize: toss in cubed tofu or leftover roast chicken for protein, add crunchy cucumbers and carrots for texture, and finish with a scatter of toasted sesame and nori for that quintessential Japanese touch. Ready from start to finish in about 25 minutes, it’s perfect for weekday lunches or a casual weeknight meal.

Ingredients

  • 8 oz 100% buckwheat soba noodles (gluten-free)
  • 2 tbsp Sesame oil
  • 3 tbsp Tamari (gluten-free soy sauce)
  • 2 tbsp Rice vinegar
  • 1 tbsp Maple syrup
  • 1 tsp Fresh ginger, grated
  • 1 clove Garlic, minced
  • 3 pieces Scallions, thinly sliced
  • 1/2 cup English cucumber, thin ribbons
  • 1 cup Carrot, julienned
  • 1 tbsp Toasted sesame seeds
  • 1/4 tsp Crushed red pepper (optional)
  • 1 sheet Nori sheet, torn into strips (optional)
  • 8 oz Firm tofu, cubed (optional)

Instructions

  1. Bring a large pot of salted water to a boil and cook the gluten-free soba according to the package directions until just tender (usually 4–5 minutes). Drain, rinse under cold water to stop cooking, and set aside.

  2. While the noodles cook, whisk together sesame oil, tamari, rice vinegar, maple syrup, grated ginger, and minced garlic in a small bowl until smooth. Taste and adjust—more vinegar for brightness, more maple for sweetness.

  3. If using tofu, heat 1 tsp sesame oil in a nonstick skillet over medium and lightly brown the cubed tofu on all sides, 4–6 minutes. Set aside.

  4. In a large bowl, combine the cooled soba, sliced scallions, cucumber ribbons, julienned carrot, and toasted sesame seeds. Pour the dressing over and toss gently to coat evenly.

  5. Fold in the browned tofu if using, sprinkle with torn nori and a pinch of crushed red pepper if you like heat, and serve chilled or at room temperature.

Tips & Notes

  • Buy 100% buckwheat soba to ensure the noodles are truly gluten-free—many soba blends include wheat.
  • Rinse the cooked noodles under cold water thoroughly to remove starch and keep the texture springy.
  • Toast sesame seeds in a dry pan over medium heat for 1–2 minutes until fragrant to boost flavor.
  • Make the dressing ahead—flavors meld nicely and it keeps in the fridge for up to 5 days.