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My Soba noodles recipe, vegan and gluten free (with a touch of Tokyo)

By 28 août 2015No Comments

Even if I’m not a real vegan (and it’s not for lack of trying, but I’m weak, and used to give up at barbecue temptation), I like to grant myself some meals without meat sometimes. This in order to cook something healthy, or to redeem a fast food week. Yes, eating crap happens to the best of us!
As soon as I have a bit of time to spend in the kitchen, I buy tons of veggies and I prepare some little healthy plasures.


The interest of Soba noodle is that they are made of Buckweat flour, which means without gluten, and delicious, with a strong, nutty flavor.
To add a little bit of Japan in my recipe, I put some Wakame seaweed, wich give in each salad or preparation this specific flavor that you can retrieve in Miso soups. You can find Wakame seaweed in most Japanese or asian shop.
In this recipe, the veggies list is not exhaustive. You can adapt it as you like, depending of the vegetables that you can find.
I like to add kale cabbage, broccoli or sugar snap peas…


Soba noodles recipe vegan and gluten free with a touch of Tokyo.
Serves 2
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 50g Soba noodles
  2. 1/2 shallot
  3. 1 spring onion
  4. 4 Shiitake mushrooms
  5. 5 ou 6 green asparagus
  6. 5 ou 6 radish
  7. 100g fresh tofu
  8. 1 small carrot
  9. 4 tablespoon sprouting seeds
  10. 1 tablespoon Wakame seaweed
  11. 1 tablespoon black sesame seed
  12. 2 tablespoon Pumpkin seeds
  13. Some coriander
  14. Soya sauce
  15. Sesame Oil
  16. Rice vinegar
  17. Honey
  1. Boil Soba noodles for about 5 mintes. When noodles are ready drain and rinse under cold water, then soak in cold water. Soak Wakame seaweed in hot water for 2 minutes.
  2. Wash vegetables. Slice shallot and spring onions.
  3. Mix together two tablesppon of soya sauce with 1 tablespoon of rice vinegar, 1 teaspoon honey and 2 tablespoon of sesame oil.
  4. Add shallot and spring onions and set aside.
  5. Slice the mushrooms and the asparagus lengthwise. Peel carrot and finely grate it. Slice radish finely. Cut coriander.
  6. Heat the sesame oil in a saucepan and stir in the mushrooms and asparagus for about 3 / 5 minutes until golden. Then set aside on absorbent paper towels.
  7. Stir tofu the same way, then cut in cubes and set aside as well.
  8. In a large bowl, mix together vegetables, seeds, tofu and sason with soya mix and finally the coriander. Bon appétit !
Pop & Soda

You can find this recipe in the Westwing kitchen guide. If you don’t know Westwing I’ll talk about it soon, while a decor post or a decor crush selection.

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