Basic soba noodles are native to Japan, and made with buckwheat and wheat flour. You can buy them in dried form at most large markets or Asian specialty markets. The water that the noodles are cooked in is often reserved to drink after a meal. Unlike pasta, soba is not boiled with salt and is washed vigorously after cooking to remove any extra starch.
These noodles can be eaten cold with vegetables as a salad, or in a warm broth. They can also take the place of pasta in any recipe.
Preparation
1. Bring a pot of water to boil.
2. Once the water is boiling, slowly drop the noodles into the pot. Stir gently to immerse all noodles in water.
3. Bring the water back up to a gentle boil, and then reduce to a simmer. Cook according to package directions, usually about 7 to 8 minutes. If the water starts to foam and boil over, add a ½ cup of cold water to bring the temperature back down. Taste a noodle for doneness.
4. Pour noodles into a colander, and reserve cooking water if desired. Return the noodles to the pot and fill with cold water. Wash the noodles a few times until the water runs clear. Serve them cold, added to a broth, or sautéed.
Ann’s Tips and Tricks
Soba is a great stand-by to keep in your pantry. It cooks quickly and can be used in the same way you would pasta.
Soba noodles should be 100% buckwheat to be gluten-free
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