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Avocado, ginger and tofu soba-noodle salad recipe

Soba noodles are a type of Japanese noodle made from buckwheat.  Despite its name, buckwheat is not related to wheat and it contains no gluten, making it very gentle on the digestive system.  It is high in the antioxidant rutin which helps strengthen blood vessels and improve circulation, and contains good levels of iron, zinc and selenium compared with other grains. 

Buckwheat can be bought in health food shops, and comes in a variety of forms including flour, groats, flakes and noodles, making it a versatile grain for a gluten-free diet.

Try this delicious recipe to experiment with buckwheat noodles as a great alternative to wheat pasta.

Serves 4

200g dried soba noodles

1 tsp cold-pressed pumpkinseed oil

150g mangetout, trimmed, halved diagonally

200g pre-marinated tofu, thinly sliced

½ cucumber, halved and thinly sliced

2 tablespoons pickled ginger, thinly sliced

100g baby spinach leaves

½ cup coriander leaves

1 avocado, diced and lemon squeezed over

3 spring onions, trimmed and sliced diagonally

45g cashew nuts, roughly chopped



3 tablespoons cold-pressed pumpkinseed oil

 2 tablespoons tamari

1 dessertspoon honey


  1. Mix all the dressing ingredients together and set aside.
  2. Boil the soba noodles gently for 7-9minutes until al dente, then rinse under cold water.  Add 1 tsp of pumpkin seed oil and set aside.
  3. Steam or briefly boil the mangetout until just tender.
  4. Place the cooked noodles, mangetout, tofu, cucumber, ginger, spinach and coriander in a bowl.  Add the dressing and toss well.  Divide the salad among the plates and top with avocado, spring onions and cashews before serving.
  5. Enjoy!


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One Response to “Avocado, ginger and tofu soba-noodle salad recipe”

  1. Jenifer Kless Says:

    Wow! This awesome giving. Thanks good deal!

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