Gluten-Free Orange Ginger Soba Noodles With Salmon Gluten-Free Orange Ginger Soba Noodles With Salmon

Image: Jeff Coulson

Not all soba noodles are created equal. Check the ingredient list on the package to make sure your noodles have been made with 100 percent buckwheat flour. (Many brands use a mix of buckwheat and regular wheat flour.) Look for gluten-free soba noodles in health food stores.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine



Cook noodles according to package directions; drain. Rinse under cold water and drain again. Set aside.

Sprinkle salmon with coriander, salt and pepper. In large nonstick skillet, heat half of the oil over medium heat; cook salmon, turning once, until fish flakes easily when tested, about 12 minutes. Transfer to plate; let cool enough to handle. Break into large bite-size pieces; set aside.

Meanwhile, whisk together orange zest, orange juice, tamari, lime zest, lime juice, ginger, honey and hot pepper flakes; set aside.

Add remaining oil to pan; heat over medium heat. Cook garlic, turning occasionally, until golden, about 2 minutes. Discard garlic. Stir in spinach; cook, stirring, until spinach is wilted, about 1 minute.

Stir in noodles and orange mixture; toss to coat. Gently stir in salmon; cook, gently stirring occasionally, until heated through, about 5 minutes.

Change it up - Gluten-Free Orange Ginger Soba Noodles With Chicken: Substitute 450 g boneless skinless chicken breasts, thinly sliced lengthwise, for salmon. Cook until no longer pink inside, 6 to 8 minutes.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 658 mg
  • Sugars 3 g
  • Protein 41 g
  • Calories 649.0
  • Total fat 18 g
  • Cholesterol 55 mg
  • Saturated fat 3 g
  • Total carbohydrate 87 g


  • Iron 26.0
  • Folate 50.0
  • Calcium 7.0
  • Vitamin A 37.0
  • Vitamin C 22.0
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Lunch & Dinner

Gluten-Free Orange Ginger Soba Noodles With Salmon