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Gluten Free Soba Noodles Stir Fry With Basil Pesto (Vegan)

This gluten free soba noodles stir fry with basil pesto is simple, fresh and full of flavor plus comes together in under 30 minutes. The combination of buckwheat taste of the soba noodle, the creaminess of basil pesto and the crunch of stir fried veggies makes a delicious vegan gluten free week night dish.

Easy gluten free soba noodles stir fry with basil pesto - simple, quick and can be served hot or cold, it’s healthy and full of flavor plus comes together in under 30 minutes.

This dish is a great way to use up leftovers, basically any vegetables that sat for too long in the fridge or a sauce that needs to be used. And the buckwheat pasta delivers that filling protein that provides satiation.

Gluten Free Soba Noodle Stir Fry With Pesto

Vegan Gluten Free Soba Noodles Stir Fry With Creamy Basil Pesto Sauce.

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This recipe calls for gluten free soba noodles. The noodles and vegetables only take about 8-9 minutes to cook and the pesto can be made in advance or you can swap the recipe below for a store-bought version.

What Soba Noodles Are Made Of?

Soba noodles are made from 100 percent buckwheat flour, but there are also brands that combine buckwheat with wheat in order to make them less brittle, so pay attention to ingredients.

Soba Noodles vs Udon Noodles

Udon noodle is a thick Japanese noodle made with all-purpose flour, salt, and water, while soba noodles are thinner and made of buckwheat flour and water only, which makes them healthier.

Ingredients You Need For Stir Fry

Ingredients for making gluten free soba noodle stir fry.
  • Buckwheat Soba Pasta or other gluten free pasta you prefer.
  • Asparagus – chopped into thirds.
  • Bok choy (Chinese white cabbage) – use baby bok choy or mature stalks (but they’ll need to be chopped into smaller pieces). 
  • Bell pepper – cut into strips, use any color you like.
  • Onion – white or red, thinly sliced.
  • Garlic – thinly sliced.
  • Seasonings – salt and pepper.
  • Oil for frying – choose a high heat resistant oil.

For Basil Pesto You Need

  • Fresh basil leaves – mix with other herbs if you like.
  • Parsley – optional as a second herb, if you don’t have a lot of basil.
  • Walnuts – swap out for any nut of your choice or make nut free pesto by using pumpkin seeds or sunflower seeds.
  • Garlic – for flavor, it livens up the pesto with aromatics.
  • Lemon juice – the acidity brighten up the flavor without adding more salt.
  • Avocado – as a fat substitution if you don’t want to use oil.

Find the complete printable recipe with measurements below.

Ingredients for making creamy basil pesto vegan gluten free - avocado, walnuts, parsley, lemon, garlic, maple syrup and sea salt.

Are All Soba Noodles Gluten free?

Not all soba noodles are gluten free, sometimes they can be made solely of buckwheat flour but often they also contain wheat or other flours. If you’re a worried about cross contamination during production then choose a brand that has gluten free certified soba noodles.

How To Make Stir Fry Soba Noodles

You’ll use your largest sauté pan for stir frying. At least 10″ pan, but preferably larger, so that the ingredients aren’t too crowded.

1. First make the pesto, by combining all ingredients in a food processor and blending until fairly smooth.

Homemade Healthy Vegan Basil Pesto Recipe with avocado, walnuts, parsley, lemon, garlic, maple syrup and sea salt.

2. Then, cook the gluten free soba noodles according to package directions while you pull the rest of the ingredients together.

How to make / cook gluten free soba noodles.
How to make / cook buckwheat soba noodles.

3. Before turning on the stove, be sure to have all your veggies and the pesto prepped and ready to go as this gluten free soba stir fry comes together fast! So chop the veggies and start cooking the onion and garlic first, then add the bell pepper and at last the green vegetables, they will need just a minute or two until they’re ready. Season to taste with sea salt and freshly cracked black pepper.

Cooked soba noodles with stir fries vegetables - vegan gluten free.

4. Once the gluten free soba noodles are ready, make sure to rinse and cold water if you don’t want mushy noodles. Then add to the stir fried veggies, mix together and serve into bowls. Drizzle the pesto on top or mix in. You don’t need to add salt to the noodles, they will soak up the pesto and infuse them with flavor.

Gluten free buckwheat soba noodles recipe with vegetable stir fry.

Tips for Making the Perfect Stir-Fry

  • For best results use a large pan, I usually use a stainless steel or non-stick ceramic frying pan in order to avoid a toxic coating.
  • Before dropping the veggies (by the way you can use any other veggies you like) you must have an extremely hot sauté pan. Then, add some oil. Use a neutral-flavored high-heat resistant oil to prevent smoking.
  • Things like onions, garlic and bell peppers can go in early. Leafy vegetables should go in at the end if you want them to retain their crisp texture and retain their bright colors.

Variations And Add-ins

  • Add more flavor boosters: fresh ginger, sliced green onions, vinegar, sesame oil etc.
  • You can use broccolini, cauliflower, greens beans or some kale if you don’t have bok choy.
  • Use other sauces to dress up the finished soba noodle bowls.
Recipe for buckwheat noodles with fried vegetables and basil pesto sauce with avocado.

Storing Gluten Free Soba Noodle Stir Fry

Storing leftovers: it will not be as good as it was the day you made it, but it should be good for about 2 days (if you have cooked leafy vegetables) otherwise – 4 days.

Reheating: Place it in a small pot or skillet that has tight fitting lid and heat covered on low with a splash of water or broth, until heated through. Basically, steam it.

Other Gluten Free Meals You Might Like

Did you enjoy this gluten free soba noodle stir fry with pesto?

Be sure to leave a comment and a rating below, the readers and I will appreciate it! 

Gluten Free Soba Noodles Stir Fry With Basil Pesto Recipe (Vegan)

An easy quick dinner with gluten free buckwheat noodles, stir fried vegetables and a creamy basil pesto sauce that comes together in under 30 minutes. This gluten free soba noodles stir fry, the creaminess of basil pesto and the crunch of veggies makes a delicious vegan gluten free week night dish.
Prep Time18 mins
Cook Time10 mins
Course: Dinner, Lunch, Main Course
Cuisine: Clean Eating, Dairy Free, Gluten Free, Vegan
Servings: 2 or 3 people
Calories: 194kcal
Author: HealthyTasteOfLife
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Ingredients
 

Stir Fry Ingredients

  • gluten free buckwheat soba noodles - 8oz package
  • 10 spears asparagus - trimmed and cut into thirds
  • 1 large red bell pepper - cut into strips
  • 2 heads baby bok choy
  • 1/2 large onion - thinly sliced
  • 2 garlic cloves
  • 1/2 tsp sea salt
  • 2 tbsp avocado oil - for frying

Basil Pesto Sauce

  • 2 large handfuls of fresh basil leaves - about 1 oz
  • 1 handful of parsley - optional
  • 1 cup walnuts - or other nuts / seeds
  • 2 garlic cloves
  • 1/2 avocado - as oil substitution
  • 1 lemon - the juice
  • 1/2 tsp sea salt
  • 1 tbsp maple syrup - optional
  • 1/3 cup filtered water - to thin out the sauce.

Instructions
 

Make The Basil Pesto Sauce

  • Add all ingredients in a food processor and blending until fairly smooth. Occasionally stop to scrape down the sides of the food processor.

Cook The Gluten Free Soba Noodles

  • Cook the gluten free soba noodles according to package directions while you pull the rest of the ingredients together. Once the gluten free soba noodles are ready, make sure to rinse and cold water if you don’t want mushy noodles.
    You don’t need to add salt to the noodles, they will soak up the pesto and infuse them with flavor.

Fry The Vegetables

  • While the soba noodles are cooking, chop the veggies and start cooking the onion and garlic first, then add the bell pepper and at last the green vegetables, they will need just a minute or two until they’re ready. Season to taste with sea salt and freshly cracked black pepper.

Assemble The Dish

  • Then add to the stir fried veggies to the soba noodles, mix together and serve into bowls. Drizzle the pesto on top or mix in together with veggies.

Notes

Tips for Making the Perfect Stir-Fry

  • For best results use a large pan, I usually use a stainless steel or non-stick ceramic frying pan in order to avoid a toxic coating.
  • Before dropping the veggies (by the way you can use any other veggies you like) you must have an extremely hot sauté pan. Then, add some oil. Use a neutral-flavored high-heat resistant oil to prevent smoking.
  • Things like onions, garlic and bell peppers can go in early. Leafy vegetables should go in at the end if you want them to retain their crisp texture and retain their bright colors.
 

Storing Gluten Free Soba Noodle Stir Fry

Storing leftovers: it will not be as good as it was the day you made it, but it should be good for about 2 days (if you have cooked leafy vegetables) otherwise – 4 days.
Reheating: Place it in a small pot or skillet that has tight fitting lid and heat covered on low with a splash of water or broth, until heated through. Basically, steam it.
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!

Nutrition

Serving: 0.3portion | Calories: 194kcal

The information shown is an estimate provided by an online nutrition calculator.

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