How to Make Soba Noodles: 3 Soba Noodle Recipes

Soba noodles are long, thin noodle strands made from buckwheat flour and water. In Japanese, “soba” means “buckwheat.” They are light to dark brown in color and have a nutty taste. They are used in a variety of Japanese noodle dishes, like salads and soups, and are served both hot and cold.

Though they are becoming more popular in the United States, 100% buckwheat soba noodles can mostly be found at specialty markets and natural grocery stores. Authentic soba noodles are made from just buckwheat flour and water. Buckwheat is hard to work with and can be delicate, so many packaged brands add wheat flour to the recipe to ensure stability while making the noodles.

Soba and udon are two of Japan’s most popular noodle types. Noodle restaurants are gaining popularity in the United States and putting the spotlight on these two varieties, but they both have different qualities and are used differently in cooking. Here are some of the differences:

• They’re made from different grains. Soba noodles are made from buckwheat, which is a relative of rhubarb. Despite its name, buckwheat is not a wheat variety and is therefore gluten-free. Udon noodles are made from wheat. Their only ingredients are flour, salt, and water.
• They have different textures. Udon noodles are chewy, white, and thick, while soba noodles are thin, like spaghetti, and brown.
• They’re typically served in different ways. Udon is most often served in noodle soups with hot broth, though occasionally it is served cold with sauce. Soba noodles are more often served warm or cold with a sauce—less often in soups.
  

Soba noodles are easy to cook, but they are also easy to overcook. A mere thirty seconds could turn firm noodles into a mushy mess. Follow these steps for the perfect soba noodles:

1. 1. Bring a large pot of water to a boil. Use plenty of water (about a gallon of water to six ounces soba) to give the noodles room to move while cooking. These buckwheat soba noodles are not the same as pasta so no need to salt the boiling water.
2. 2. Add soba noodles. Return to a boil.
3. 3. For the exact cook time, follow the package directions. The total time is usually from five to eight minutes. Whether it’s your first time cooking them or you’re a soba noodle connoisseur, it’s easy to let the noodles overcook and get mushy. Set a timer and remove from heat when it goes off.
4. 4. Drain the noodles in a colander. Run them under cold water, or submerge them in a cold water bath, to keep them from sticking to each other. They should be slightly al dente (firm).
5. 5. Toss them with a little sesame oil and serve. Add soy sauce, if you’d like to add flavor, to further prevent them from sticking together.

Soba noodles are quick and easy, perfect for a weeknight dinner when there is little time to prepare elaborate recipes. While soba noodles are a Japanese style of noodle, they can be used in many Asian recipes, like brothy soups or salad noodle bowls. For an added bonus, soba noodles can be served hot or cold, depending on how you like to eat them.

1. 1. Sesame soba noodles: This easy recipe is a classic Asian dish. For the sauce, combine a few tablespoons rice vinegar, tamari (a salty, soybean sauce that is thicker than soy sauce), sesame oil, scallions (green onions), fresh ginger, garlic, and honey. Red pepper flakes are optional and add a little heat. Cook the soba noodles, remembering to rinse them in cold water and dry them. In a large bowl, toss the noodles and sauce together. To make this a heartier dish, top with sesame seeds, edamame, and veggies.
2. 2. Peanut soba noodle salad: Peanut sauce and soba noodles are a classic pairing. The thai-style peanut sauce brings out the already nutty flavor of the noodles. First, make the sauce. In a blender, combine peanut butter, water, soy sauce, sesame oil, honey, garlic, a squeeze of lime, and, if you want a kick, sriracha. Cook the soba noodles. Mix noodles with salad makings, like chopped red pepper, cilantro, and cabbage, for an added crunchy texture. Then toss it all with the peanut sauce and serve.
   
3. 3. Cold soba noodles with dipping sauce: Dashi is a broth made with kombu seaweed steeped in boiling water with bonito flakes. It is used as a base in many Japanese dishes. Cook up a package of soba noodles, drain, and rinse under cold water. In a small bowl, mix dashi with soy sauce and mirin. Dip the cold noodles into the sauce with every bite.

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