Gluten-Free Soba Noodles with Sesame-Soy Dressing Recipe
Soba Salad
Light, gluten-free soba tossed in a sesame-soy dressing with scallions and toasted sesame.
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.
Nutrition (per serving)
Directions
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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.
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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.
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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.
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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.
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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.
Ingredients
- 100% buckwheat soba noodles (gluten-free):8 oz
- Sesame oil:2 tbsp
- Tamari (gluten-free soy sauce):3 tbsp
- Rice vinegar:2 tbsp
- Maple syrup:1 tbsp
- Fresh ginger, grated:1 tsp
- Garlic, minced:1 clove
- Scallions, thinly sliced:3 pieces
- English cucumber, thin ribbons:1/2 cup
- Carrot, julienned:1 cup
- Toasted sesame seeds:1 tbsp
- Crushed red pepper (optional):1/4 tsp
- Nori sheet, torn into strips (optional):1 sheet
- Firm tofu, cubed (optional):8 oz
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.
