Soba (Buckwheat Noodle) Salad (Gluten-Free)

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Soba Salad

This can be served as a main dish or side dish salad. I am sorry I did not take good pictures, but there is noodle underneath all the toppings. Please be careful when you buy soba (buckwheat noodles). Many products contain wheat, so you have to make sure that the package clearly states that it is 100% buckwheat, such as this product or this one.

Feel free to use any toppings of your choice. Here in this picture, I used sauteed cubed tofu, thinly cooked egg slices (season a beaten egg with coconut sugar and tamari soy sauce and spread the mixture thin on a frying pan under a low heat just like a crape), crab meat, cucumber, tomatoes, avocado, and sesame seeds. You can also use shredded chicken, ham (if you are not vegetarian), nori (seaweed) strips (sprinkled on top), and other vegetables (carrots, sweet peppers, green onions, sprouts, broccoli, arugula, basil, mint, etc.).


4 oz soba (100% buckwheat noodles)
Toppings of your choice
3 Tbsp olive oil
2 Tbsp gluten-free oyster sauce
2 Tbsp rice vinegar
1 Tbsp sesame seeds (black or white)
1 tsp tamari soy sauce or gluten-free soy sauce
1 tsp garlic, grated
1 tsp ginger, grated


  1. Cook the noodle according to the package instructions. Rinse with cold water and set aside.
  2. Place the noodle on a large plate and arrange toppings of your choice.
  3. Combine the remaining ingredients for the sauce.
  4. Infuse love and serve with the sauce on the side.

Servings: 4