Homemade buckwheat noodles with soy sauce and sesame oil (low FODMAP, gluten free, vegan)

Homemade buckwheat noodles (FODMAP friendly)

This week I make my own buckwheat noodles. To make it light and bouncy, I used a combination of buckwheat (1/2), rice flour (1/4) and tapioca starch (1/4).

Buckwheat noodles, soba noodles, FODMAP friendly, gluten free, vegan

Buckwheat noodle dough, FODMAP friendly, gluten free, vegan, soba noodles


For the dough

  • 1 cup buckwheat flour
  • 1/2 cup tapioca starch
  • 1/2 cup rice flour
  • a little more rice flour, for dusting
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 1 tsp salt
  • 1 tsp caster sugar


  • some vegetable oil (for boiling the noodles)
  • 1 tbsp sesame oil
  • 2 tsp soy sauce (use gluten free soy sauce for a gluten free option)
  • 1 tbsp sesame seed, toasted
  • 10g shallot / spring onion (green part only)


  • Mix all the ingredients for dough and knead them into a smooth ball; rest for 5 minutes covered with a cling wrap
  • Roll the dough out to a rectangle shape thick sheet; cut the sheet into 4 flat pieces; dust each sheet with plenty of rice flour on both side; run each sheet through a pasta machine; dust the pressed sheet with more rice flour; cut the sheet into stripes / noodles.The noodles are quite delicate and need to be handled with care.
  • Bring a large pot of water to boil; add plenty of vegetable oil; add noodles; turn the heat down to medium; cook the noodles until ready, stir with a pair of chopsticks occasionally, approximately 1 minute; run the noodles, in a colander, under the tap gently to cool the noodles; drain well; add sesame oil and soy sauce, stir with chopsticks gently; add sesame seed; stir with chopsticks gently.
  • To serve, garnish with a little sliced spring onion (green part only) and a little more sesame seeds if desired.



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