Nourish - Buckwheat Soba Noodle Salad (Gluten-Free)
Here we are pairing buckwheat noodles with a ginger and soy-based dipping sauce and a selection of shredded raw vegetables to provide a perfect light lunch or dinner.
Method for Cooking Buckwheat Noodles
- Gauge approximately 100g of Soba Noodles per person (soba are usually packed with a convenient wrapper per portion).
- Place in a pan of boiling water, easing the strands in as they soften and bring the temperature down to allow the noodles to simmer gently for about 15 minutes.
- Once they are ready –just beyond al dente, strain from the hot liquid with a colander and immerse in a large bowl of cold water.
- Run a gentle flow of cold water through the noodles until the water becomes clear. Strain and set aside until ready for use.
Method for Main Dish
- Combine the sesame oil, soya sauce, mirin, honey, ginger and vinegar in a small bowl and whisk together.
- Arrange the noodles with the sliced onion and vegetables and sprinkle with sesame seeds and nori strips.
- Serve with the dressing/dipping sauce in a separate bowl.
This buckwheat soba noodle salad is a delicious meal option for both lunch and dinner.
Naturally, as the name suggests, it’s made using buckwheat noodles (aka Soba noddles). They are a terrific alternative to pasta or wheat-based noodles as they are naturally gluten-free and delicious.
It should be noted though, that some brands can have a proportion of wheat in them so please do check the package if gluten is an issue.
Alternatively, if you’re feeling up for it, they can be made from scratch using buckwheat flour.
These buckwheat noodles are easy to prepare, so long as you follow the cooking method. With soba noodles, it is important to cook them correctly. Unfortunately, they can become very gloopy if they aren’t rinsed properly at the final stage.
This buckwheat soba noodle salad recipe uses a basic but delicious dressing/dipping sauce. Use it generously with a variety of steamed or wilted vegetables. Think purple sprouting broccoli, spring cabbage, Pak Choy, swiss chard or a selection of shredded raw root vegetables. Here we’re talking carrot, radish and/or white cabbage.
In either case, the addition of sliced green onion is important as it really makes the flavours pop.
Buckwheat Noodles. Despite its name, buckwheat is not a type of wheat but instead a seed of a broadleaf plant. It is high in protein, fibre and minerals such as magnesium.
We stock King Soba Organic 100% Buckwheat Noodles. They are kosher, ideal for vegetarians, vegans, celiacs or wheat and gluten sensitive.
They’re also a low glycemic index food. This means they work well on the GI (Glycemic Index) diet and for people keeping a close eye on their blood sugar levels.