Spicy Soba Noodles with Wilted Watercress
Prep time
Cook time
Total time
Recipe reprinted with permission from Brassicas by Laura B. Russell (Ten Speed Press, © 2014). Photo credit: Sang An.
Serves: 4
  • 8 ounces dried soba noodles (use 100% buckwheat soba for gluten-free)
  • 21⁄2 tablespoons soy sauce or wheat-free tamari (for gluten-free)
  • 1 teaspoon chile-garlic sauce
  • 1 teaspoon toasted sesame oil
  • 6 cups stemmed watercress or upland cress
  • 1 tablespoon canola or other neutral oil
  1. Bring a large pot of water to a boil over high heat. Add the noodles and cook for about 8 minutes, or according to package directions, until done.
  2. Meanwhile, to make the sauce, in a small bowl, stir together the soy sauce, chile-garlic sauce, and sesame oil.
  3. Drain the noodles in a colander set in the sink. (If you are using 100 percent buckwheat soba, the noodles may be excessively starchy. Give them a quick rinse with hot tap water.)
  4. Put the watercress in the hot pan. Return the noodles to the pan along with the canola oil. Using tongs, toss to combine. The watercress should wilt from the residual heat of the pan and the noodles.
  5. Add the sauce and toss until well incorporated. Serve warm or at room temperature.
Variation: Substitute 6 cups arugula for the cress. Most soba noodles are made from a combination of buckwheat and wheat flour. If you are following a gluten-free diet, you’ll need to seek out 100 percent buckwheat soba. Eden and Mitoku are two good brands. You’ll also need to use wheat-free tamari or soy sauce.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/spicy-soba-noodles-brassicas