Summer Soba Noodle Salad

Recipe - gluten free ingredients
Gluten free soba noodle salad

A Japanese inspired refreshing noodle salad that is fantastic for easy entertaining, or a weeknight dinner. There is almost no cooking required as the only ingredient that requires cooking are the noodles!

FODMAP friendly

Serves 4

SALAD Ingredients

  • 30g snow pea sprouts

  • 100g beans, sliced length ways

  • 4 round radishes, sliced thinly

  • 2 carrots, shredded

  • 1 red capsicum, sliced thinly

  • 4 Tablespoons extra virgin olive oil

  • 250g 100% gluten free buckwheat noodles

dressing Ingredients

  • 4cm ginger, grated

  • 4 Tablespoons gluten free soy sauce

  • 5 Tablespoons Japanese rice wine vinegar

  • Salt and pepper to taste (optional)

To garnish (optional)

  • Coriander to garnish

  • 1-2 small red chilli


  1. Prepare vegetable ingredients and set aside.

  2. Cook soba noodles in a large saucepan of boiling water for approximately 4-5 minutes or until tender. Drain and transfer to a plate. Add extra virgin olive oil to noodles and toss to coat, spread noodles out on the plate to cool so that it doesn't stick together.

  3. Combine dressing ingredients in a small bowl.

  4. Add the vegetables and noodles to serving bowl, and toss to combine. Drizzle with dressing and garnish to serve.