Gluten-Free Sesame Soba

Dress up your veggies and herbs with soba noodles that are made from buckwheat and supply more protein than other grains.
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Sesame Soba

When you’re craving pasta, go for soba noodles. Made from buckwheat, they supply more protein than other grains, as well as magnesium to support a healthy nervous system. To avoid a gluey texture, cook the noodles until just soft, chill quickly in cold water, then drain. Soba paired with sesame dressing is a classic, and it’s a delicious vehicle for your green veggies and herbs.


  • 1 package (9.5 oz) buckwheat soba noodles
  • 1 1/2 tbsp minced fresh ginger 1 tsp minced garlic (about 1 clove)
  • 1/8 tsp red pepper flakes (optional)
  • 4 1/2 tbsp tamari, divided
  • 3 tbsp plus 2 tsp toasted sesame oil, divided
  • 3 tbsp rice vinegar
  • 1 tsp mirin
  • 2 cups thinly sliced asparagus, cut diagonally
  • 2 cups loosely packed, shredded baby bok choy
  • 2 cups loosely packed, shredded Brussels sprouts
  • 1 cup thinly sliced English cucumber
  • 1/2 cup thinly sliced scallions, whites and greens
  • 1/3 cup finely chopped, firmly packed cilantro
  • 2 tsp black sesame seeds
  • 1 cup shelled raw edamame (optional)
  • Juice of half a lime
  • 1/4 cup julienned nori sheets (optional)


    1. Cook soba noodles as directed on package, except drain 1–2 minutes early for the best texture. Rinse, soak for a few minutes in cold water, then drain again.
    2. In a blender on high speed, blast ginger, garlic, red pepper flakes (if desired), 3 tbsp tamari, 3 tbsp sesame oil, rice vinegar, and mirin until solid ingredients are completely pulverized, 30–60 seconds.
    3. In a large wok or skillet over medium-high heat, warm remaining 2 tsp sesame oil. Add asparagus, bok choy, Brussels sprouts, and remaining 1½ tbsp tamari, and sauté until vegetables are soft and wilted, 1–2 minutes. Let cool.
    4. In a large bowl, toss soba noodles with sesame dressing, cooked vegetables, cucumber, scallions, cilantro, sesame seeds, edamame (if desired), and lime juice. Garnish with nori, if desired.

    See also 4 Ways to Make Veggie “Noodles” in Your Spiralizer

    Recipes reprinted from THE PERFECT BLEND: 100 Blender Recipes to Energize and Revitalize Copyright © 2016 by Tess Masters Photographs copyright © 2016 by Anson Smart Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

    Nutrition Information

    • Serving Size: 8
    • Calories: 200
    • Carbohydrate Content: 30 g
    • Fat Content: 7 g
    • Fiber Content: 2 g
    • Protein Content: 8 g
    • Saturated Fat Content: 1 g