Gluten Free Soba Noodle Salad with Cashew Dressing
This Gluten Free Soba Noodle Salad is a quick and easy vegan dish perfect for dinner, lunch, or even as a side! Made with gluten free soba noodles, fresh vegetables and herbs, and a spicy cashew dressing.
Servings: 4 people
Calories: 202kcal
Ingredients
- 8 Oz. Soba Noodles
- 1 Bunch Scallions sliced thinly
- ½ Cup Shredded Carrots
- 1 Cup Shredded Cabbage
- ½ Cup Spicy Cashew Dressing
- Cilantro
- Cashews for garnish
Instructions
- Prep your herbs and vegetables.
- Put a large pot filled with water on the stove and bring to a boil. Do not salt your water.
- Once the water is boiling, add the soba noodles. Cook per the instructions on the packaging, typically between 5 to 8 minutes on the stove.
- After the buckwheat noodles are cooked per instructions, strain and immediately run under cold water. You can do this by leaving the noodles in the colander and running under cold water, or transferring the noodles from the colander into a large bowl filled with the cold water.
- Rub the noodles under the cold water for about one minute, making sure to remove any starches left. This will make sure the noodles are not gummy and not mushy.
- After washing the noodles, drain the noodles again and place noodles in bowl to serve or in a prep bowl. Add the herbs, vegetables, and spicy dressing. Mix ingredients together to combine well.
- Top with extra cashews, or scallions for garnish.
Notes
Buckwheat noodles are technically gluten-free, as they are intended to be only buckwheat flour (which is gluten-free). However, most store bought brands add whole wheat flour to keep the noodle from deteriorating.
You don’t want to cramp the pot of noodles. Make sure to use a large pot, giving the noodles space and enough water to cook and move around.
Soba noodles are unlike most other pasta noodles in that they should be rinsed in cold water after cooking. This helps remove the gluten and starches that are released in cooking. Skipping this step means mushy noodles - which nobody wants!
You can do this by either: Leaving the noodles in the colander and running under cold water, or transfer the noodles from the colander into a large bowl filled with the cold water. Either way, you want to rub the noodles, making sure to remove any starches left. This will make sure the noodles are not gummy and not mushy.
Although you should normally cook pastas and noodles in salty (almost ocean-like) water, do not add salt to this water.
Nutrition
Calories: 202kcal | Carbohydrates: 45g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 464mg | Potassium: 232mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2720IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 2mg