What are soba noodles?
Soba noodles take their name from the Japanese word for the flour from which they are made: buckwheat flour. The thin, brown-grey strands have a nutty flavour and chewy texture and, when served cold, make a brilliant addition to salads. They can also be served warm in flavour-packed broths and soups and topped with a protein of choice.
How to prepare soba noodles
Soba noodles can be made with 100 per cent buckwheat (gluten-free) or a blend of buckwheat and wheat. Those that contain wheat are less “floury” in texture and easier to prepare. Whole soba noodles need a little more attention. Bring a large pan of water to the boil – the pan should be large enough to allow water to circulate around the noodles. Add noodles gradually so the water doesn’t stop boiling, then cook until just tender. Drain. Rinse noodles under cold water then drain again.
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