Name: Gluten Free Mushroom Soba Noodle Stir Fry {gluten free + vegan}
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: asian
Ingredients: 1 8.8 oz package gluten free buckwheat soba noodles; 2 tablespoons toasted sesame oil; 1/2 pound of mushrooms, thinly sliced; 1 bunch of broccolini, tough end of stems trimmed; sea salt to taste; 1/4 cup cilantro, chopped; 2 tablespoons toasted sesame seeds; 2 green onions, thinly sliced; 1/4 cup coconut aminos or gluten free tamari (if using gluten free tamari instead of coconut aminos, I recommend adding about 1 tablespoon sweetener of choice – maple syrup, honey, or coconut sugar all work); 2 tablespoons rice vinegar; 1 tablespoon toasted sesame oil; 1 teaspoon hot sauce (or to taste)

This gluten free mushroom soba noodle stir fry is an easy-to-make + nourishing noodle dish that’s perfect for any weeknight dinner or quick lunch! Made with gluten free soba noodles, mushrooms, broccolini, cilantro, sesame seeds, green onions, and a delicious 4 ingredient stir fry sauce. Crave-able and oh-so-healthy!

Close up side angle view of a white bowl with a gluten free mushroom soba noodle stir fry topped with sesame seeds, green onions, and fresh cilantro. On a white background surrounded by a small bowl of cilantro and a white linen.

We have been on a soba noodle kick lately and this easy little stir fry recipe with mushrooms and broccolini is a recipe that we’ve been making again and again.

There’s something about a stir fry that makes it the perfect fast weeknight dinner recipe. Besides being easy to make and ready in a flash, it’s also a great way to get in lots of flavorful VEGGIES!

I believe the magic of a good stir fry is in the sauce, and this simple 4 ingredient sauce hits all the right notes:

Salty
Sweet
Acidic
Spicy

A perfectly balanced & super flavorful sauce that coats every inch of every noodle, mushroom, and piece of broccolini?

HELLO DREAM DINNER 👋🏼

Soba noodles, if you’ve never had them, are damn delicious. I’ve shared a recipe for a cold soba noodle salad here on NK in the past, but never a warm recipe. And with December upon us, I figured why NOT share a cozy WARM noodle recipe with you guys. Isn’t that what we’re all craving for dinner these days anyways? 😏

Super close up shot of tangled soba noodles in a skillet alongside caramelized mushrooms and bright green broccolini.

So what are soba noodles?

Let’s start by talking about the noodles.

Have you guys had them before? Soba is actually Japanese for buckwheat and they are freaking SO good!

There’s a few different types of soba noodles out there, and a lot of times they’re actually made with both buckwheat and wheat flour. But there are some more traditional brands available that make them with only buckwheat – which makes them gluten free!

Gluten free soba noodles can be a little trickier to track down, so make sure you check the label before buying just to make sure. If you’re looking for a recommendation, this is my favorite brand 💯

When soba noodles are made with only buckwheat flour (no refined wheat flour), they can be a little bit trickier to work with, but there’s a few tricks to make sure they turn out perfect every time.

How to make perfect buckwheat soba noodles

One of the biggest issues with straight up buckwheat soba noodles that you might encounter is that they get too sticky.

How can you keep your soba noodles from sticking together?

Don’t salt the water – Unlike traditional pasta, salting the water when cooking soba noodles is not recommended – it can change the texture of the noodles.
Boil them in plenty of water – When soba noodles cook, they give off a lot of starch. Not adding enough water can make the noodles stick together in large awkward clumps.
Only cook them for as long as the package says – Most dried noodles take about 8-11 minutes to cook, but soba noodles cook fast and are usually ready in about 5-6. You want them to be just al dente. Check the package instructions for the noodles you buy to be sure. Cooking them too long will turn them into mush and make them break and fall apart.
Rinse them in cold water – This is probably the most important step for perfect soba noodles. Once properly cooked, drain them in a colander and give them a really good rinse in cold water. This rinses away any excess starch on the noodles which will help to keep them from sticking together.

Here’s a few other questions that you might have about soba noodles

Are soba noodles gluten free? If you find soba noodles that are made only with buckwheat flour (like the one’s linked here), then YES they are gluten free!
Are soba noodles vegan / vegetarian? They are 100% vegan and vegetarian.
Are soba noodles paleo? Because soba noodles are made with buckwheat, which is a grain, they are not paleo.
What do soba noodles taste like? Soba noodles have a slightly nutty / earthy flavor. They have a good bite and easily pair with most asian inspired flavors.
Where are soba noodles in the grocery store? If your grocery store carries soba noodles, they will usually be in the asian section next to the rice and udon noodles. Many natural food stores carry them, but if not, you can easily buy some online.
Soba noodles vs regular noodles – Because traditional soba noodles are made with buckwheat instead of refined wheat flour, they are more nutrient dense than regular noodles. Buckwheat has a higher quality of plant protein than wheat flour, and is easier for the body to absorb. Buckwheat also contains some anti-oxidants and a fair amount of fiber.

Overhead shot of a white bowl with a gluten free mushroom soba noodle stir fry topped with sesame seeds, green onions, and fresh cilantro. On a white background surrounded by a small bowl of cilantro, scattered green onions, and a white linen.

Close up shot of a bowl of gluten free mushroom soba noodle stir fry topped with sesame seeds, green onions, and fresh cilantro.

How to make this gluten free mushroom soba noodle stir fry

Like any stir fry, the key to success is getting all of your ingredients and the sauce prepped and ready to grab as you cook before you even turn on the burner.

In the case of this stir fry, you’ll also want to cook the soba noodles before you get started as well – since they are an ingredient in the stir fry itself.

To prep the soba noodles – follow the steps above for a perfectly cooked soba noodle. Rinse them with cold water, and set aside until you’re ready to add them to the pan.

While the noodles are cooking you prep the veggies, cilantro, green onions, and whisk together the sauce. Place all of the prepped ingredients within arms reach of your stove top so you can access them quickly while you cook.

When the soba noodles are cooked and the veggies are all prepped, heat the sesame oil in a large skillet or wok until shimmering. Add the thinly sliced mushrooms and cook until soft and starting to brown, about 5 minutes. Add broccolini and cook another minute or so, until bright green but still crisp. Season to taste with a big pinch of sea salt.

Add the soba noodles to the skillet along with the stir fry sauce. Cook, tossing everything together, until the sauce has mostly evaporated and everything is nice and hot – about 2-3 minutes. Stir in cilantro and toasted sesame seeds. Top with sliced green onion and serve warm.

Serving suggestions for this gluten free mushroom soba noodle stir fry

This soba noodle stir fry is hearty enough to be a vegan meal all on it’s own, but if you want you could add additional protein. Tofu, prawns, chicken, or tempeh would all be delicious additions. Simply season your protein of choice with salt and pepper and cook in the skillet before the veggies. When it’s cooked through move it to a plate, and proceed with the recipe. Add it back in when you add the soba noodles and stir fry sauce.

A few notes on the recipe

To make sure this dish is gluten free, check the label of your soba noodles before you buy them to make sure they contain only buckwheat flour, and no added wheat flour.
For easy assembly make sure you prep all of your ingredients before you start cooking, and keep everything within arms reach of your skillet or wok as you cook.
Feel free to substitute or add any vegetables that sound yummy to you! Carrots, cabbage, and eggplant would all be super tasty.
For extra protein feel free to add tofu, tempeh, prawns, or chicken.
My favorite kitchen tool for tossing the noodles with the stir fry sauce is a good pair of kitchen tongs.