What are soba noodles and are they gluten-free?

Soba noodles are Japanese noodles traditionally made from buckwheat flour. Despite its name, buckwheat is not related to wheat, so it's naturally gluten-free and high in plant protein. Many soba noodles do contain some added wheat flour, though, so if you need them gluten-free, look for a pack labelled "100% buckwheat".

How do I cook soba noodles without them getting gummy?

Soba noodles need only about 4 to 5 minutes in plenty of boiling water – start checking at 3 minutes, as they turn soft quickly. As soon as they're al dente, drain them and rinse briefly under cold water. This stops the cooking and washes off the excess starch that would otherwise make them gummy.

Can I make the dish ahead or serve it cold?

Yes – soba noodles are lovely warm or cold. You can prep the noodles, vegetables and sauce separately, keep them in the fridge and toss everything together just before serving so the noodles stay springy. Leftovers make a perfect cold noodle salad the next day; a squeeze of lime and a sprinkle of fresh sesame wake them right back up.

How do I make this recipe vegan?

It's easy: swap the half tablespoon of honey in the sauce for maple syrup and the whole dish becomes fully plant-based. Soy sauce, rice vinegar, tahini and sesame oil are already vegan, and the nori flakes add that subtle umami-of-the-sea note without any animal products.

Can I swap the asparagus for other vegetables?

Absolutely. Out of asparagus season, broccoli florets, sugar-snap peas, green beans, pak choi or strips of bell pepper all work beautifully. The only rule is to keep the vegetables crisp-tender in the wok – add firmer vegetables a little earlier and the more delicate ones towards the end.

16 JULY 2026

Soba Noodles with Green Asparagus and Sesame

By Verena Frei

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Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4 servings

Hello lovelies, when green asparagus is in season in early summer and dinner needs to be quick, we make these soba noodles with asparagus. Nutty buckwheat noodles, crunchy vegetables from the wok and a sauce of soy sauce, tahini and lime – in half an hour there's a dish on the table that tastes of summer and lots of umami.

Overhead view of two bowls of soba noodles with green asparagus and sesame, chopsticks and a small bowl of scallions

The heart of it is the sauce: soy sauce, rice vinegar and lime juice bring freshness and salt, tahini makes it creamy, and half a spoon of honey rounds it all off. A little cornstarch helps the sauce cling to the noodles instead of pooling at the bottom of the bowl. While the asparagus fries in the wok, it comes together in two minutes.

Angled close view of a bowl of sesame soba noodles topped with green asparagus, snap peas, toasted sesame and nori

With the vegetables I love the contrast: the green asparagus and sugar-snap peas stay crisp-tender, garlic and freshly grated ginger bring warmth, and the toasted sesame adds the nutty note that suits buckwheat so well. To finish come scallions, a few nori flakes for a subtle sea note and, if you like, a little chili on top.

Macro close-up of soba noodles with green asparagus tips, toasted sesame seeds, scallions and nori flakes

Warm from the wok the dish is a treat, but it's also wonderful the next day as a cold noodle salad – a squeeze of lime wakes it right back up.

A bowl of soba noodles with green asparagus, sesame seeds and scallions, chopsticks resting across the rim

Overhead close-up of a bowl of sesame soba noodles with green asparagus and snap peas, garnished with scallions and nori

If you love Asian noodle dishes, do try my Soba noodle salad with peanut dressing for the cold version, my creamy spring pasta with asparagus and tofu if asparagus season has you hooked, and my vegan chop suey with colourful vegetables for the next wok night.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: soba noodles turn soft fast – I set the timer for 3 minutes and keep tasting from there. Rinsing them cold isn't a detail, it's the trick against gummy noodles. I always mix the sauce while the vegetables fry, so everything comes together quickly at the end. If you want it vegan, use maple syrup instead of honey – you'll barely taste the difference.