Soba Noodles in a Creamy Dijon White Sauce [Vegan + GF]

The 2nd bad boy of this new Soba Noodles Series! (Yes, I know, I'm obsessed... First step, acceptance.)

Have less than 30 minutes to spare? About 15-20mins, more like it? 

Carb lover? 

Gluten free? 


Gluten Intolerant?

Lover of all things creamy? (like me)

This baby is for you! 

Serves 1 person



For the Dijon White sauce,

  • Olive oil (optional, you can not include the olive oil if you want an oil free recipe)
  • 1 Leek 
  • 2-3 garlic cloves or 1 generous tsp of garlic paste
  • 1 tsp rock salt 
  • 1/3 tsp black pepper 
  • 1.5 tsp dijon mustard 
  • 1 cup of almond milk  (250ml)
  • Roquette leaves (a handful) 
  • Mix of seeds (optional)

For the Soba Noodles,

  • 80g soba noodles 


TIPS 1: Start by simply placing cold water in a pot and let it come to a boil 

TIPS 2: Once you've placed your water on the fire, you can start to prep your vegetables for the sauce 

Method for the noodles,

  1. In a pot, place cold water with a dash of salt and bring to boil
  2. Once the water is boiling, add in your soba noodles for 6 minutes exactly (that's for my organic Lima brand) 
  3. CAREFUL! when you place the soba noodles, usually a white foam will form and build up. You need to blow on it continuously to prevent it from spilling everywhere. Keep a good eye on your pot, don't just throw in your soba noodles and leave them. 
  4. At 6 minutes precisely, rid the pasta of the water in the pot, and place the pasta/noodles back in the pot. 
  5. NOTE: you could substitute the soba noodles for rice noodles, which instead you dip in cold water on the side for 10minutes as you bring your water to boil, and then once the water in boiling you add the rice noodles for 5 minutes. 

Method for the sauce, 

  1. Remove the dark extremely of the leek, and just keep the white portion.
  2. Cut your leek in half length wise and wash between the leek layers
  3. Peel and cut your garlic cloves as well, and chop into small pieces 
  4. Plan a non stick pan on the stove at high heat. Once it is hot, drizzle a touch of olive oil, then add in your leek, garlic, rock salt, and black pepper 
  5. Let it sweat and stir frequently; After 2minutes, add in your dijon mustard. You can lower the heat level to avoid it burning 
  6. Once your leek and garlic have well absorbed the dijon mustard aromas, add in your almond milk and stir. 
  7. Bring to boil and let it cook for about 5 minutes. Check the consistency of the leek that should be soft and tender to know it is done. 
  8. Check the seasoning of your sauce, you may want to add a touch of salt or some more dijon mustard or almond milk to adjust to your liking. 

Method for marrying both noodles & sauce,

  1. Once the noodles were cooked, you should have placed them back in the empty pot (you got rid of the hot water)
  2. Once the sauce is ready, add it into the noodle pot and stirr/mix well together 
  3. Add in your roquette leaves and even a mix of seeds (pumpkin/sunflower/soy)

SLURP AWAY my friends!