Soba noodles are a great alternative to wheat-based noodles for those who can’t tolerate gluten, and this springtime salad is a fantastic way to show off their versatility. During the hot summers in Japan, the locals often enjoy cold soba noodles as a refreshing snack. Adding the fresh cucumber here creates a cool meal for those warm spring days. Serve on its own as a light lunch or with white fish for a refreshing supper.
GLUTEN-FREE CUCUMBER SOBA SALAD
Preparation time: 15 minutes
3 ounces (about 1/3 cup) soba noodles
1 tsp sesame seeds
Lemon juice, to taste
Tamari, to taste
01. Bring a pan of water to boil. Add soba noodles and stir until they are all submerged. Place the pan on low heat and simmer for 5 to 6 minutes.
02. Meanwhile in a small pan, dry-fry a generous teaspoon of sesame seeds to toast them. This process releases a much more intense flavor and only takes about 30 seconds.
03. Once cooked, drain the noodles and rinse thoroughly under cold water to prevent them from sticking together. Use your hands to wash them until the water runs clear, then set aside.
04. Using a vegetable peeler, slice ribbons of cucumber and stir them through the noodles. Add a dash of lemon juice and tamari to taste, mixing thoroughly to distribute their tangy flavors. Sprinkle the sesame seeds over the top and serve immediately. You can also refrigerate it for a few hours until you’re ready to eat—or until the temptation to eat it becomes overwhelming!