Gluten Free Cold Buckwheat Noodle Salad
Cold noodle salads are one of those dishes that feel effortless yet genuinely impressive, and this one delivers on every level — chewy noodles, crisp vegetables, and a punchy sesame-ginger dressing that ties it all together. The key to keeping this recipe wheat-free is using 100% buckwheat soba noodles, which is worth emphasizing because many soba noodles on store shelves are blended with wheat flour, so checking that label matters. Once you've got the right noodles, the rest comes together fast: a quick boil, a thorough cold rinse to stop the cooking and remove excess starch, and a toss in sesame oil to keep everything silky and separate. The dressing — tamari, rice vinegar, honey, fresh ginger, and lime juice — is bright and balanced, with just enough heat if you stir in the optional chili garlic sauce. Julienned carrots, cucumber half-moons, and sliced scallions add color and crunch in every bite, while toasted sesame seeds finish each bowl with a satisfying nuttiness. A short chill in the fridge lets the noodles soak up all that flavor before serving, making this a great make-ahead option for lunches or a light dinner. It serves four and comes together with minimal fuss, which is exactly what you want from a warm-weather staple.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the noodles
- 8 oz 100% buckwheat soba noodles
- 1 tbsp toasted sesame oil
For the dressing
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp fresh ginger, finely grated
- 1 tsp chili garlic sauce or sriracha (optional)
- 1 tbsp fresh lime juice
For the salad
- 1 english cucumber, thinly sliced into half-moons
- 2 medium carrots, peeled and julienned or coarsely grated
- 4 scallions, thinly sliced
- 2 tbsp toasted sesame seeds
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Bring a large pot of water to a boil. Cook the buckwheat soba noodles according to the package directions, usually 5–7 minutes, until tender with no chalky center when bitten. Drain immediately in a colander and rinse thoroughly under cold running water, rubbing the noodles gently with your hands, until completely cold and no longer starchy.
- 2
Transfer the rinsed noodles to a large mixing bowl and toss with 1 tbsp toasted sesame oil to prevent sticking. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!