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Shanghai Buckwheat Noodles (Gluten-Free, Vegan)

Published: July 31, 2018 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 15 Minutes
Serves Serves 2 - 4
Shanghai Buckwheat Noodles (Gluten-Free, Vegan)
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Average Rating: 4.5 | Rated By: 5 users

When following a gluten-free diet, a delicious noodle dish is always popular. In this recipe, I used buckwheat noodles also called soba noodles because they have a good texture and are flavourful. The veggies combined with ginger and garlic are cooked in a tasty sauce then tossed with noodles and bean sprouts. I finished the dish with thinly sliced green onions and sesame seeds. This gluten-free Shanghai buckwheat noodle dish can be served as a side or as a main. Buckwheat noodles are a good source of nutrients like manganese, lean protein, and thiamine, and are lower in carbs and calories in comparison to rice or corn pasta. 

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Ingredients

  • 1/2 lb. (250 g) gluten-free buckwheat noodles (soba noodles)
  • 1 Tbsp. Coconut oil
  • 2 garlic cloves, finely chopped
  • 1 1/2 Tbsp. Minced fresh ginger
  • 2 cups thinly sliced Chinese cabbage (I used Napa cabbage)
  • 2 medium carrots, julienned (my favourite Julienne slicer)
  • 1/2 tsp. Pure sea salt
  • 2 cups bean sprouts
  • 4 green onions (spring), white and green part thinly sliced
  • 2 Tbsp. Sesame seeds (black or white)
  • SAUCE
  • 3 Tbsp. Tamari sauce
  • 3 Tbsp. Water
  • 1 Tbsp. Coconut sugar or maple syrup
  • 1 Tbsp. Tapioca starch
  • 2 tsp. Sesame oil
  • 2 tsp. GF Rice winegar
  • 2 tsp. GF sriracha sauce or to taste
  • 1 garlic clove, minced
  • 1/4 tsp. GF ground pepper
  • Note: not all buckwheat noodles are gluten-free, please check the package for ingredients

    • Instructions

  • Cook buckwheat noodles per package directions (about 6 minutes, do not overcook) and then refresh with water. Set aside
  • Heat coconut oil in a wok or non-stick skillet over medium heat. Add garlic and ginger and cook until fragrant, about 30 seconds. Add cabbage, carrots and salt. Stir-fry for 5 minutes until tender but keeping the veggies crips
  • In a small bowl whisk together sauce ingredients. Pour over the vegetables and cook until the sauce starts to thicken about 2 minutes
  • Add buckwheat noodles and bean sprouts and toss until well coated with the sauce
  • To serve sprinkle with green onions and sesame seeds


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