Home > Recipes > Cooking Basics > Basic Soba (Buckwheat) Noodles

Basic Soba (Buckwheat) Noodles

Name: Basic Soba (Buckwheat) Noodles
Prep time: 15

(13 votes, average: 4.31 out of 5)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

1 ingredients

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...

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.

8 ounces soba noodles

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

191 cals

Fat

1 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

42 g

Sugar

0 g

Fiber

0 g

Protein

8 g

Sodium

449 mg

Directions

Bring a pot of water to boil.
Once the water is boiling, slowly drop the noodles into the pot. Stir gently to immerse all noodles in water.
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.
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.

Chef Tips

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

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.