Gluten-Free Asian Sesame Noodle Salad

Ingredients

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• 8 oz rice noodles, or 100% buckwheat soba labeled gluten-free Shop
• 1 cup cooked protein of choice (shredded chicken, cooked shrimp, pan-fried tofu, or chickpeas)
• 2 cups fresh, crisp vegetables, thinly sliced or julienned (e.g., carrots, bell peppers, cucumber, snap peas, shredded cabbage)
• 3 tbsp gluten-free tamari Shop
• 2 tbsp rice vinegar Shop
• 1 tbsp sesame oil Shop
• 1 tsp freshly grated ginger (optional)
• 1 clove garlic, minced (optional)
• 1 tsp honey or maple syrup (optional, for sweetness) Shop
• 1 tbsp sesame seeds, for garnish (optional) Shop

Instructions

1. 1 Cook the gluten-free noodles according to package directions, typically for 5-10 minutes until tender but still slightly firm. Drain them well and rinse under cold water to stop the cooking process and prevent sticking. Set the cooled noodles aside in a large mixing bowl.
2. 2 While the noodles cook, prepare your protein and vegetables. If using chicken or shrimp, cook until done. For tofu, pan-fry until golden brown. Chop, slice, or julienne all your chosen fresh vegetables into bite-sized pieces, ensuring they are crisp and vibrant.
3. 3 In a small bowl, whisk together the gluten-free tamari, rice vinegar, sesame oil, grated ginger (if using), minced garlic (if using), and honey or maple syrup (if using). This creates your flavorful dressing, which should smell fragrant and slightly tangy.
4. 4 Add the prepared protein and all the fresh vegetables to the bowl with the cooled noodles. Gently toss everything together to distribute the ingredients evenly.
5. 5 Pour the prepared sesame dressing over the noodle and vegetable mixture. Toss everything thoroughly for about 1-2 minutes until all ingredients are well coated with the dressing. Taste and adjust seasoning if needed. Garnish with sesame seeds, if desired, and serve immediately or chill for later.

Nutrition (per serving)

Tips & Notes

• Soba noodles are often a blend that includes other flours, and most ramen is not gluten-free. Use rice noodles, or soba labeled gluten-free (100% buckwheat).
• Rinse the cooked noodles under cold water and toss them with a little of the sesame oil so they don't clump as they cool.
• Taste the sesame dressing before you pour it on. It should taste a little too strong on its own, because the noodles absorb a lot of it.

Common questions