Soba Noodles - A Gluten Free Food

Gluten is a protein found in many grains, including wheat, barley and rye. Many common foods, associated with post run refueling, like bagels and bread, contain gluten. For someone who is monitoring their consumption of gluten, pasta has been stricken from the list of available foods. Eating foods with gluten would damage their digestive system. It becomes essential to read the labels and seek out alternative foods that are gluten free.

It is not necessary to completely eliminate all favorite foods. Craving pasta? Add soba (aka buckwheat) noodles to your shopping cart. Soba noodles are made from buckwheat and are an example of a whole grain. Buckwheat, despite its name, does not contain wheat and is therefore gluten free. In appearance it resembles a cereal grain, but it is actually a fruit seed, related to rhubarb and sorrell. While these gluten free noodles do not taste the same as a traditional pasta, it offers its own unique taste. Buckwheat has a nutty taste that pairs really well with Asian flavors like soy and other nuts.

Soba Noodle Salad

Salad Ingredients
  • 1 carrot, peeled and cut into thin strips
  • 2 bunches, baby bok choy, cut into ribbons
  • 1/2 pound dried soba noodles
  • 6 scallions, thinly sliced
  • 1 cucumber, peeled, seeded and cut into strips
  • 1 Tablespoons sesame oil
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon tamari (or soy sauce if gluten is not a concern)
  • dash of red pepper flakes
  1. Fill a medium pan with water, add a dash of salt and bring to a boil.
  2. Drop the carrots and bok choy into the pot for 30 seconds to blanch them.
  3. Remove with a slotted spoon and run under cold water.
  4. Add them to a medium size bowl.
  5. Bring the water back to a boil and cook the noodles for 5-8 minutes.
  6. Strain the noodles and add to the bowl.
  7. While the noodles are cooking, whisk together the dressing and pour over the noodles.
  8. Add the cucumbers and gently toss together. Sprinkle scallions over the top.