Super Soba Noodles

I have been on a mission to reduce the amount of gluten that I eat. I tend to rely on it a lot as someone who eats a mostly vegetarian diet.

Just the thought of cutting it out of my diet made we a little weepy. Which in turn made me realize how dependent I am on the stuff.

Bread and bagels for breakfast. Sandwiches for lunch. Pasta for dinner. Or tarts. Or burgers on buns. Or sweet breads. Or…just look back at the blog and you’ll see how laden our foods are with wheat and gluten.

I tried to just “wing it” when it came to cutting it out, thinking I knew enough about food to make it happen.

Big. Mistake.

It takes planning and thought to make dietary changes. Whether it’s cutting out gluten or adding in more greens. If it’s not intentional, it won’t happen. Or it won’t happen for long.

This recipe was my first attempt and being planful and intentional when it came to eating a gluten-free meal.


Super Soba Noodles

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • soba noodles 100% buckwheat
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tsp ginger minced
  • 1/2 cup snap peas julienned
  • 1/2 cup snow peas julienned
  • 1/2 - 1 cup broccoli florets
  • 1/2 cup tamari*
  • 1 tbs sesame seeds
  • 1 tbs corn starch
  • 1 tbs lime juice


  1. Cook soba noodles according to package. When done, rinse under cold water and set aside.
  2. Heat oil in a large saucepan over medium-high. Add onions and saute for 3-5 minutes.
  3. Add garlic and ginger, and saute for another minute or until fragrant.
  4. Add snow peas, snap peas, and broccoli. Cook until bright green (aka crisp-tender), about 2-3 minutes.
  5. In a small bowl, mix together tamari, corn starch and lime juice.
  6. Add noodles to pan, and pour tamari mixture on top. Stir until sauce thickens, about 2-3 minutes.
  7. Add in sesame seeds. Stir to mix through noodles.
  8. Serve in favorite bowls and enjoy!

Allergen Information

Nightshade Free, Dairy Free, Gluten Free, Wheat Free, and Egg Free.
*For those who are avoiding gluten because of an allergy, please make sure to buy wheat/gluten free tamari or shoyu and 100% Buckwheat Soba Noodles.

Above all, read labels!



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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

6 comments / Add your comment below

  1. I love soba noodles. But you have to read the ingredients for those as well. Most soba noodles I find are made with regular wheat (up to 70%). The 100% buckwheat ones can be hard to find (and are more expensive). That’s just been my experience, anyway!

  2. I didn’t think I ate that many carbs until I did a 5-day detox and was shocked at my CRAZY PERSON cravings. Yes, a sign that perhaps I was eating too many of them. I’ve felt a lot better and lost about 5 pounds in a month limiting grains in my diet and don’t feel deprived at all. Who knew?

  3. Hi Emily! First, I want to thank you for your site! I am a big big fan. Really excited to see so many delicious nightshade-free recipes.
    I’m excited to try your soba noodle recipe tonight, as well as your udon recipe.
    Fyi, it says here that this recipe is corn-free. Only thing is, there’s corn starch in the ingreds. Only reason I noticed, is my son is corn intolerant.
    Thanks again for such fabulous recipes!! Our whole fam loves them.

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