This Low FODMAP Cold Soba Salad with Greens is a lovely lunch or dinner on a hot day. Soba do have a low FODMAP serving size, as do many kinds of pasta. You can read more in our article, All About Asian Noodles & FODMAPs.
Soba: Hot & Cold
Soba noodles are made with both wheat flour, which contains gluten, and buckwheat flour, which is gluten-free. The low FODMAP diet is not a gluten-free diet and neither is this recipe. If you are eating gluten-free, please look to our other GF pasta and noodle recipes.
Alison Roman’s recipes speak to me. She is a Contributing Editor for Bon Appetit magazine, as was I. Our paths never crossed, but our taste buds are aligned! Our Low FODMAP Cold Soba Salad was inspired by a version she presented in her book, Dining In, which I highly recommend. It isn’t a “chef-y” book; it is a very down to earth book on enjoying food.
Ingredients for Low FODMAP Cold Soba Salad with Greens
How To Make Low FODMAP Cold Soba Salad with Greens
Once your soba are cooked, this recipe is really about assembly.
You whisk together the soy sauce, toasted sesame oil, rice vinegar and Sriracha, toss in the soba, and half of the watercress, scallions and cucumber. Then this mixture is piled into bowls and garnished with the remaining ingredients.
Don’t forget to squeeze fresh lime over all before diving in.
Low FODMAP Cold Soba Salad with Greens
This Low FODMAP Cold Soba Salad with Greens is a lovely lunch or dinner on a hot day. Soba are low FODMAP, as are many kinds of pasta. You can read more in our article, All About Asian Noodles & FODMAPs.
- 4- ounces (115 g) soba noodles
- Kosher salt
- 2 tablespoons low-sodium gluten-free soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- ¼ teaspoon Sriracha
- 1 cup (160 g) watercress, divided
- 3 scallions, green parts only, cut into long strips, divided
- 1 Persian cucumber, ends trimmed, cucumber cut into long, thin ribbons
- 1/3 cup (10 g) cilantro leaves
- 1 tablespoon toasted white sesame seeds
- 2 limes, cut in half crosswise
Bring a large pot of salted water to a boil over high heat and cook the soba noodles until al dente. Drain and rinse with cold water; set aside.
Whisk together the soy sauce, sesame oil, rice vinegar and Sriracha together in a non-reactive bowl. Toss in the soba then gently fold in half of the watercress, scallions and cucumber to coat. Divide into 4 bowls.
Garnish each bowl with remaining watercress, scallions, cucumber and the cilantro, sesame seeds and half a lime for each bowl. Serve immediately and encourage diners to squeeze the lime over the salad before eating.
Our recipes are based on Monash University and FODMAP Friendly science.
- Cucumbers: Both Monash University and FODMAP Friendly have lab tested cucumbers. FODMAP Friendly gives them a “Pass” at ½ cup (64 g).Monash states that no FODMAPs were detected upon lab testing and set a serving size at ½ cup (75 g).
- Lime Juice: Monash University has lab tested lime juice and it is low FODMAP in 1 cup (250 g) amounts (double that of lemon juice, as an interesting fact).
- Scallions: The green parts of scallions are low FODMAP as determined by Monash University lab testing and can be used to add onion flavor to your low FODMAP cooking.
- Watercress: Monash has lab tested watercress and it is low FODMAP in portions of 1 cup (80 g). No Moderate or High FODMAP levels are given.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.