I love sweet and spicy dishes, and this soba & cucumber noodles recipe completely hit the spot. It’s a little bit of everything – sweet, spicy, salty, noodly and refreshing all in one!
Recipe is adapted from Simply Reem. I’ve made it a few times now, adding my own personal touch. This recipe is super easy, 100% gluten-free and I think you’re going to love it as much as I do!
A few ways to vary up your soba & cucumber noodles:
- Serve your noodle bowl cold or warm. Both ways taste great!
- Add a few cubes of tofu for extra protein.
- Toasted sesame oil will add a nice flavor, a little goes a long way, so start with a small amount.
Buckwheat Noodles, aka Soba, My New Favorite Noodles
This was my first time having soba noodles and they are now a staple in my pantry. Not only are they delicious, but they are full of nutrition!
I also discovered that buckwheat isn’t related to wheat at all, and is actually considered a ‘highly nutritious seed’, making them gluten-free. If you’re following a gluten-free lifestyle then soba noodles will fit in perfectly for you.
Not all soba noodles are the same, so be sure to look for the ones containing 100% buckwheat flour. My favorite are these from Eden Foods. They cook in the same way other noodles cook.
The one thing I would recommend with soba noodles, is to make sure to add salt to the water when cooking to really bring out the flavors.
How To Make Soba & Cucumber Noodles
This recipe is super easy to make! Simply cook the buckwheat noodles according to package directions, they cook up fast in under 6 minutes. Using a julienne tool, prepare your cucumber ‘noodles’. In a medium bowl, mix together the sesame ginger scallion sauce. Once everything is ready and combined, serve in individual bowls and enjoy the flavor sensation!
More Soba Noodle Inspiration
Looking to get more soba noodles into your life, try these other easy and nutritious buckwheat noodle recipes!
- Bok Choy & Wild Mushroom Soba Noodle Bowl
- Soba Noodles + Tofu, Broccoli & Carrots
- Sugar Snap Pea & Soba Noodle Bowl
SOBA & CUCUMBER NOODLES + SESAME GINGER SCALLION SAUCE
Cool and refreshing cucumber noodles and 100% buckwheat noodles paired with a sweet and spicy ginger scallion sauce, makes a light and healthy lunch or dinner!
- Prep Time: 10 min
- Cook Time: 6 min
- Total Time: 16 minutes
- Yield: Serves 3
- Category: Entree
- Cuisine: Vegan
- 1 package (9 oz.) soba noodles (I like Eden Foods)
- 1 large English cucumber, julienned
- 1/2 cup cilantro, roughly chopped
- lime wedges
- mineral salt & fresh cracked pepper to taste
Ginger Scallion Sauce
- 3/4 cup scallions (green onions), thinly sliced
- 2 tablespoon fresh ginger, grated or minced
- 2 tablespoons sesame seeds
- 2 – 3 tablespoons rice wine vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon sesame, toasted sesame or grapeseed oil
- 1 – 2 tablespoons tamari, soy sauce or Namo Shoyu
- 1 – 2 teaspoons red pepper flakes, to taste
- 1/2 teaspoon sriracha, optional
In a small bowl, combine the ingredients for the sauce and set aside.
Cook soba noodles according to package. I recommend salting the water well to really bring out the flavor (I would not usually recommend this but if using 100% buckwheat noodles they will benefit from this…at least I think so).
In the meantime, prepare your cucumber using a julienne tool. If your cucumber is really long, you can cut it in half before you julienne it if you like. You can also spiralize if you have a spiralizer. Feel free to cut them into 1/4 inch x 1 1/2 inch matchsticks pieces if you don’t have a julienne tool.
Once noodles are ready, drain well, return to pot they cooked in, add cucumber, cilantro and about 3/4 of the sauce, toss well. In single serving dish, add 1/2 of the noodle mixture, top with 1/2 of the remaining sauce, and salt & pepper to taste. Add as much lime juice as you like. I especially loved the lime and used about 2 juicy ones for myself.
A serving of cubed tofu pairs well here.
Serve warm or cold. Serves 3, or 2 generously.
I specify English cucumbers here but 2 -3 Persian cucumbers will work too. Reason being they are much less seedier than regular cucumbers and hold up well to being julienned. Regular cucumbers, the center part once julienned, will be much more delicate because of the seeds.
Toasted sesame seed oil is also really tasty in this sauce!
Adjust any ingredient in the sauce to suit your taste.