Soba noodles are such a tease. The traditional Japanese version of soba noodles is made with buckwheat flour and is naturally gluten-free. Unfortunately for those of us who can’t eat gluten, most versions of soba found in the U.S. are made with wheat flour.
When trying to figure out what to make for a small dinner at my place last Sunday, the first recipe suggested was a Soba Noodle Salad. I knew that gluten-free soba exists, but I wasn’t sure I would be able to find them in time for our dinner. However, I was up for a challenge and curious about this noodle. I was lucky enough to find a pure buckwheat noodle on only my second try! At $5 for eight ounces, it was a bit pricey and I was a little worried that they might not turn out. So as backup I also purchased some Tinkyada gluten-free pad thai noodles – much less expensive and I knew that they would be good.
The recipe turned out great. Notice I said recipe rather than noodles. On their own, the noodles didn’t have much flavor. They definitely aren’t something I would seek out to dress simply and eat plain, but as part of the flavors in this asian sauce, they were perfect and I would totally splurge again for them next time. While the recipe looks long, it was really easy to put together and tasted absolutely fantastic.
We started by making this Edamame with Ginger-Chile Dipping Sauce recipe (using gluten-free tamari). That sauce was soooooo good we couldn’t get enough of it. I ended up using it the next day on scallops and then again on more edamame. I usually try not to cook all new recipes in case one doesn’t turn out – but these both worked so well, I may get more adventurous from now on!
Spicy Gluten-Free Soba Noodle and Lamb Recipe (adapted from Bobby Flay)
1/4 cup, plus 2 tablespoons canola oil
1 tablespoon five-spice powder
4 cloves garlic, finely chopped
1 pound lamb tenderloin
3 tablespoons rice vinegar
1 tablespoon low-sodium gluten-free soy sauce (I used San-J Wheat Free Tamari which wasn’t low-sodium and it was fine)
2 teaspoons toasted sesame oil
2 teaspoons sugar
2 red jalapenos, thinly sliced
1 tablespoon honey
1/2 pound gluten-free soba noodles
3 green onions, thinly sliced
3 tablespoons chopped cilantro
Mix together 1/4 cup of the oil, five-spice powder and garlic in a large Ziploc bag, add the lamb and turn to coat in the mixture. Seal the bag and refrigerate for at least 1 hour and up to 4 hours.
Whisk together the vinegar, gluten-free soy sauce, sesame oil, sugar, jalapeno, honey and remaining 2 tablespoons canola oil in a large bowl and let sit while you prepare the noodles.
Bring a large pot of salted water to a boil. Add the gluten-free soba noodles and cook until just tender, approximately 5-8 minutes. Gluten-free noodles go quickly from al dente to mushy so watch carefully. Stir gently as they are cooking to keep them from sticking together. The pure buckwheat noodles tend to stick together more than the soba noodles made with wheat flour. Drain, rinse with cold water, drain well and place immediately in the bowl with the dressing – if they are sticking together the oil in the mixture should help them come apart. Add the green onions and cilantro and mix until combined. Let sit at room temperature while you cook the lamb. Can be made 8 hours in advance and refrigerated. Serve at room temperature or cold.
Heat the grill to high.
Remove the lamb from the marinade and season with salt. Place the tenderloins on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn over and continue grilling for 2 to 3 minutes for medium-rare. Remove from the grill, let rest for 5 minutes before slicing into 1/4-inch thick slices. Transfer noodles to a large platter and top with the sliced lamb.
This recipe would be great with pan-seared black cod if you don’t eat red meat. And if you are looking for other ways to put your gluten-free soy sauce to work – try these Gluten-Free Tamari Roasted Almonds or this Gluten-Free Spicy Fish in Parchment and for the vegetarians try this Oven-Roasted Tofu recipe.Tweet Pin It
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