Soba Noodles with Asian Dressing

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This simple and easy dish is one of my husband’s favorite meals.  It takes less than 15 minutes to prepare, is full of flavor and Gluten Free! 

Serves: 3-4


  • 8 ounces buckwheat soba     (Foodie Fun Fact)*
  • 2 teaspoons Bragg’s Amino Acids, plus more to taste
  • 2 teaspoons light agave nectar or honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon toasted sesame oil or chili sesame oil
  • ¼ cup neutral oil (grapeseed)
  • 1 tablespoon sesame seeds or Eden Shake (a prepared mixture of sesame seeds and seaweed)
  • ¼ cup chopped fresh cilantro
  • 4 scallions, thinly sliced
  • Additions: Red, Yellow and/or Orange bell pepper; cucumber, carrots
Foodie Fun Fact:  Soba noodles are made from buckwheat; unrelated to wheat making soba a delicious choice for those with gluten sensitivities. (However, wheat is sometimes added to soba, so check the label, be sure the ingredients state 100% buckwheat)  In Japan, soba is quite popular, it is custom to eat soba on New Year’s Eve; however I recommend enjoying these noodles year around.Directions:

Cook the soba in boiling water, according to package directions (about 6 minutes). Immediately rinse the soba under cold water. Meanwhile, whisk together the Amino Acids, agave, vinegar and oils in a large bowl. Toss the cold soba with the dressing and mix in the sesame seeds, cilantro, scallions and additional veggies.


Gut Essen!                                                                                                                                                                                                                                     ~eat well


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