Gluten-Free Soba Noodles Recipe

4.98 from 40 votes

These gluten-free soba noodles are the perfect quick meal if you're looking for something light and delicious with a spicy twist!

Prep Time10

Cook Time5

Total Time15

Course: dinner, entree, lunch, Salad, Side Dish

Cuisine: Asian, Japanese, korean

Servings: people

Calories: 591kcal

Combine soy sauce, gochujang paste, gochugaru powder, brown sugar, vinegar, garlic, sesame oil, Mirin, and kimchi juice (optional) in a bowl and mix to combine.
Slice cucumber, shred cabbage, and julienne carrots and radishes. Place the sauce and veggies in the fridge until needed or leave them out if you prefer to eat your food closer to room temperature.
Cook gluten-free soba noodles according to instructions on the package.
Place the noodles in a colander and rinse with cold water until the noodles have cooled off.
Toss noodles, veggies, and sauce together and garnish with nori and sesame seeds.

Even though soba noodles are genuinely gluten-free, always check the ingredients list! There can be some variation between brands, and you also want to make sure they weren't processed in a facility that processes wheat.
I recently learned a helpful trick for cooking the perfect soba noodles every time! Add the noodles in once the water comes to a boil, and leave them in until the pot starts to froth over. Toss in a couple ice cubes and wait until the pot froths over again. Pull the noodles out at that point and they should be the perfect al dente texture!
I like my veggies fresh because I love the crunch they add to the dish! However, you can sauté the carrots, cabbage, and radish if you prefer them a little softer.
Make sure you allow the noodles to cool completely while running them under cold water so they don't continue to cook.
I don't recommend storing this dish for longer than a day.