Simple Buckwheat Soba noodles

I love soba noodles. These were such an exciting discovery for me when I realised I was gluten intolerant 11 years ago. When sourcing them though, you have to be sure you’re getting the 100% buckwheat ones, as most brands contain wheat (if this is a problem, preference for you)

This is the easiest little recipe – A great 2 solo lunches in a row type of thing with a change of accompaniment perhaps to spice things up, or chilli added for day two. I hope you love it as much as I do!

Soba noodles green bowl

This is perfect to serve with a steamed fish with ginger, tamari and spring onion.

Or you could have as is, and as I’ve done, serve with a little herb, pomegranate salad and some tinned fish (sardine pictured)

I hope you love it. So simple yet so exciting tasting.

Let me know in the comments here, how you go or tag me on instagram @lowtoxlife

Want to know where these beautiful ceramics are from? My friend and long time blog follower Kim Wallace. So talented!

Real Food. Happy Bodies.

Simple Buckwheat Soba Noodles Recipe

Servings: 2 people


  • 1 pack or 250g 100% buckwheat noodle
  • 3 tbsp macadamia oil
  • 4 tbsp mirin (fermented rice seasoning. Spiral Brand in Australia is additive free and lasts you ages. Pop to your health shop!)
  • 3 tsp fish sauce
  • 5 tbsp tamari sauce (you could use coconut aminos)
  • 1-2 tbsp rice malt syrup or honey (sweetness and preference depending)
  • 1/4 cup toasted sesame seeds
  • 3 stalks scallion / spring onion, fine chopped
  • 1 large chili, fine diced (optional)
  • 1/2 bunch coriander, rough chopped (optional)
  • 1/4 red onion fine sliced (optional)


  • Get a big pot of water to boil.
  • Once water is bubbling and boiling, add soba noodles in three stages, so they don’t clump together.
  • Cook for 8 minutes and rinse for a minute under a cold tap, to remove starch and cool the noodles.
  • While they’re cooking, put your syrup / honey, mirin, tamari, fish sauce, macadamia oil in a bowl and stir / whisk together.
  • Set your sesame seeds to toast ina small medium heat frying pan, shaking the pan every now and then.
  • Chop your spring onion, coriander and chilli. Divide in 2 – half to mix in, half to garnish.
  • Once your noodles are cool, mix it all together. Pop in a bowl and garnish.
  • You’re done.


Comments 11

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  1. This is unbelievably timely, Alexx. Max went to a friend’s house for dinner and came home raving about the soba noodles he had. So yesterday I asked his mum how to make the noodles and she said, “you get buckwheat soba noodles” and I thought, yes, great, buckwheat, these are terrific and then she said, “and a bottle of soba noodle sauce from the Chinese shop and you pour that on.” Soba noodle bottled sauce – who knew?! I was so disappointed. And yet, here you are with a proper version that you better believe I’ll be whipping up next week and you better believe Max will say “that’s not soba noodles” and I will glare at him on your behalf, I promise. x

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      Oh yay! And my husband used to buy that sauce years ago and let me say, just quietly, that I reckon this mixture gives it a MASSIVE run for it’s money. If in doubt, add an extra tsp honey first time so there’s the familiar ‘syrupy taste of the bottle then drop it back over time x

  2. Hi Alexx, I’ve looked everywhere for gluten free soba noodles in the past, to no avail – can you tell me what brand you use and/ or where you get them please as I’d love to make this? Thanks!

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  3. Hi Alexx,
    dying to make this as I love soba noodles but having real trouble finding 100% buckwheat noodles that aren’t made in Japan. Spiral are made there which is the main company I know of. Wondered if you have found another brand?

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