Fresh aromatics sautéed and seasoned with spicy chili paste, soy sauce, peanut butter and sweetened with a touch of sugar make for a quick and easy noodle sauce. Make this dish in 15 minutes tops for a simple yet speedy noodle dish that will leave wanting more! | Gluten Free + Vegan
What are soba noodles? Are they gluten free?
Soba is the Japanese name for buckwheat. Soba noodles traditionally are made with simple combination of buckwheat flour and water, though the actual process of making them isn’t so simple in itself. They’re thin, slippery and have a slightly nutty flavour. They’re best served chilled, in soups or with simple sauces like this one.
Despite the name buckwheat is completely wheat/gluten free making it a safe grain to consume when adhering to a gluten free diet. That being said, soba noodles are often made with a combination of buckwheat and whole wheat flours so it’s important to double check the packaging if you need to stick to a gluten free diet.
How to cook soba noodles?
Soba noodles typically cook in about 7 minutes. It’s important to stir the noodles every so often as they boil because they do tend to stick together. You want to boil them until they’re al dente and then drain the water by pouring the noodles into a colander.
It’s also important to rinse the noodles in cold water after the cook. Soba noodles are very starchy and rinsing them help remove some of the extra starch/stickiness making them easier to incorporate into soups and salads. Place the noodles in a bowl of cold water or run them under a stream of cold water for about a minute while moving the noodles around. This will help unstick the noodles and prevent them from feeling too gummy in your final dish.
How to prep the Spring Onions
In order to get the most use out them for this recipe you need to cut the spring onions in two different ways. Essentially you need to cut your onions in half separating the lighter/whiter bottoms from the dark green tops. First though, chop off the roots of your onions.
The whiter parts of green onions are much more pungent and onion-like. These bits need to be chopped up fine so that they can sauté with the garlic and ginger to add more flavour and fragrance.
The darker green tops need to be cut lengthwise into thirds. These green onion parts will be added later in the dish adding a bit of sweetness and colour to the final dish.
These peanut noodles cook up so quickly they make for a great last minute meal when you want something fast and fairly healthy. You can enjoy them as a simple noodle dish all on its own or as a side to a large meal. You can even spruce up the noodles with some added protein like chicken or tofu.
If you don’t have soba noodles on hand or easily available to buy feel free to use rice noodles in their place. They cook even faster and are just as tasty in the end.
However you make these – hope you enjoy!
Don’t forget to #asaucykitchen on instagram if you try these Spring Onion Peanut Noodles! We love seeing what you make! You can also post your pictures to my facebook page!
- 1 tbsp (15 ml) toasted sesame oil
- 2 large cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 5 large spring onions
- 2-3 tsp sriracha/ chili paste
- 2 tbsp (30 ml) gluten free soy sauce
- 1 tbsp (15 ml) maple, agave, honey or sugar (or maple/agave for vegan option)
- 1 tbsp (16 g) smooth, natural peanut butter
- 1 tbsp (15 ml) rice vinegar or lime juice
- 1/2 cup (120 ml) water
- 10 oz Gluten Free Soba Noodles (or rice noodles)
- 1 tbsp Sesame seeds for topping, black and/or white
- Prep the green onions: remove the root ends of the green onions and discard. Then cut the green onions in half separating the light, hard bottoms from the dark green/leafy tops. Chop the lighter bottoms until into small pieces (these will be cooked first) and slice the dark green tops of the green onions lengthwise into 1 inch long pieces.
- Cook noodles according to package instructions. Soba noodles will usually cook in boiled water about 7 minutes. Once cooked, pour the noodles into a colander and run under cold water to remove the starch and make the noodles less sticky. Set aside.
- Warm the sesame oil in a large skillet or wok over a medium. Add the garlic, ginger and chopped green onion pieces to the oil and sauté for 1 minute until fragrant.
- Add the sriracha, soy sauce, sweetener, vinegar and peanut butter to the pan and stir into a thick paste.
- Stir in the water and bring to a gentle simmer. Let the mixture cook until it thickens - about 1-2 minutes. Turn off the heat.
- Add the noodles to the pan along with the sliced green onion tops. Toss in sauce and coat the noodles well.
- Serve topped with sesame seeds and enjoy hot or cold.