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5 from 2 votes

Gluten-Free Soba Noodles Recipe

Here is the fabulous recipe for soba noodles with green onions and edamame from Yotam Ottolenghi, a real revelation. Forget about traditional pasta or ramen. This protein-rich soba noodle dish will satisfy you with its vibrant flavors and healthy nutrients and will become a family favorite.
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Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Main
Cuisine: Asian
Diet: Vegan
Keyword: edamame, soba noodles
Servings: 4
Calories: 620kcal
Author: Naïby

Ingredients

  • 1 package dried soba/buckwheat noodles (about 250 g) (Notes)
  • 2½ tablespoon sunflower oil or olive oil
  • ½ lb green onions white and green parts, trimmed and cut to the diagonal into 1 ¼-inch long (about 225 g/2 cups or 16-18)
  • 1 teaspoon crushed garlic 1 clove
  • 2- inch fresh ginger peeled and grated
  • 2 chiles or ¼ teaspoon Cayenne pepper
  • 1 ⅔ cup frozen shelled edamame blanched for 3 minutes, cooled and left to dry (about 250 g)
  • 1 tablespoon sesame oil
  • 3 tablespoons black and white sesame seeds (roasted or not)
  • ¼ cup tamari soy sauce or shoyu sauce
  • 2 tablespoons mirin
  • 1 cup cilantro coarsely chopped
  • 1 lemon zested and then cut into slices
  • Salt to taste

Instructions

  • Bring a large pot of water to a boil and cook the noodles as instructed on the package (about 5 minutes), until al dente. Drain well, rinse under lukewarm water, and set aside in a large bowl with 1 ½ teaspoon of sunflower in a warm place until later use. 
  • Heat the remaining 2 tablespoons of sunflower oil in a large wok or frying pan over high heat. Add the green onions, garlic, ginger and chili peppers and cook, 2 to 3 minutes over high heat, stirring frequently, until the onions soften a little, without becoming too soft. Add the edamame and heat for about 30 seconds. 
  • Quickly rinse the noodles under warm water if glued together and then, once drained, pour the contents of the wok over them, followed by sesame oil, sesame seeds, tamari, vinegar, cilantro and ⅓ teaspoon of salt. Mix well, sprinkle the lemon zest on top and serve immediately, with the slices next to it. 
  • Placed in an airtight container, these soba noodles will keep in the refrigerator for 3 to 5 days.

Notes

  • Handle the soba noodles carefully as they tend to be brittle. Don't overload your pot by cooking too many noodles at once. This could make the noodles stick together.  
  • Be sure to rinse your soba noodles TWO TO THREE TIMES in cold water after cooking. This is the most important step of all. After pouring the noodles into a colander, transfer them to a bowl of cold water and swirl. Or simply rinse them under running water. Keep them moving in or under water for about a minute to remove excess starch that creates a gummy texture. This stops the cooking process and makes them less sticky. 
  • Do not add salt to the water. The noodles will remain plain until they meet their sauce or broth.  
  • Quickly serve the noodles after cooking, their delicate, ephemeral flavor evaporates instantly.
 

Variations

  • Change the soba noodles with brown rice noodles, glass noodles, udon noodles, or other gluten-free noodles. And if you don't have gluten intolerance, opt for 80% buckwheat noodles with 20% wheat flour. 
  • Replace the green onions with chives or parsley. 
  • Red chili pepper can be replaced with chili flakes or remove it if you prefer a non-spicy version. 
  • Add tofu or tempeh.  
  • Put grilled vegetables, such as red bell pepper. 
  • Sprinkle it with seaweed on top like wakame for more minerals. 
  • Swap the mirin for 2 tablespoons lemon juice and 1 teaspoon maple syrup or white or brown rice vinegar.