What are Soba Noodles?

Nutty and earthy in flavor, soba noodles look like spaghetti, but are made of buckwheat flour and may be one of the healthiest noodles to eat! Buckwheat flour is gluten-free, incredibly nutritious, containing fiber, vitamins, minerals, antioxidants and protein.

Are Soba Noodles gluten-free?

Authentic soba noodles that are made from 100% buckwheat flour are gluten free. But sometimes, soba noodles can contain 20-40 percent wheat flour- so always check the ingredient label.

What is the difference between ramen udon noodles and soba noodles?

Udon noodles are a hearty thick noodle made from wheat flour, not buckwheat buckwheat flour, while soba noodles are thinner and often made wit buckwheat flour giving then a nutty earthy flavor.

What is the difference between soba noodles and spaghetti?

Though they are very similar in size, soba noodles are made with buckwheat flour, not wheat like spaghetti. They are darker in color and are gluten free.

How long to cook soba noodles?

Because soba noodles vary greatly from brand to brand, always cook them according to the package directions, which are typically 7-9 minutes.

Saucy Sesame Soba Noodles

Description

This easy Soba Noodles Recipe is healthy and simple. Loaded with tender vegetables, clean addicting flavor and succulent texture. Keep it vegan or add your favorite protein.

Ingredients

Units

8-9 oz. soba noodles
1 tablespoon high heat oil (such as peanut oil, coconut oil or avocado oil)
2 cups napa cabbage, shredded
5-6 shiitake mushrooms, sliced thin
1 large carrot cut in thin strips
4 cloves garlic, roughly chopped
1-inch knob of ginger, minced
1 bell pepper, sliced in thin strips
1/2 bunch green onions, chopped fine- separating the white from the green stems
3 tablespoons sesame seeds, toasted
black sesame seeds for garnish (optional)

Soba Noodle Sauce:

2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon maple syrup
2 tablespoons soy sauce, Braggs Liquid Aminos, or Smoked Shoyu

Instructions

Bring water to a boil and cook the soba noodles according to the package directions, (just slightly on the al dente side). Drain in cool water to remove starchiness. (This helps the texture and prevents the soba noodles from getting gummy and gluey).*See notes for more cooking tips.
Stir together the Soba Noodle Sauce ingredients: sesame oil, rice vinegar, maple syrup, soy sauce.
Stir fry. Heat oil over medium-high heat in a wok or skillet. Add napa cabbage, shiitake mushrooms, carrot strips, and a sprinkle of salt. Stir constantly for 2-3 minutes. Stir in garlic and ginger for 1-2 minutes. Add bell pepper and white part of the green onion stir-frying for 2-3 minutes until just tender but still crisp.
Add the soba noodles and sauce. Toss together 1-2 minutes letting it thoroughly heat through.
Sprinkle with sesame seeds and green onions. Add black sesame seeds for garnish if desired.

Equipment

carbon steel wok

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Notes

TIPS for cooking: Since the buckwheat does not contain gluten it can break more easily. Don’t stir while cooking and test for doneness before cooking time finishes. Cook in plenty of water. Don’t salt the cooking water. Do not overcook. Rinse immediately and thoroughly in cold water.

Serve hot or at room temperature.

Serve as a main dish or as a side dish with your favorite protein.

Optional additions: hard-boiled or fried egg, crispy tofu, chicken breast, shrimp, steak strips.

Leftovers are best eaten in a day or two after making.

Nutrition

Serving Size: 1 ¼ cups
Calories: 380
Sugar: 6.5 g
Sodium: 692.3 mg
Fat: 14.5 g
Saturated Fat: 1.8 g
Carbohydrates: 56.5 g
Fiber: 2.8 g
Protein: 11.9 g
Cholesterol: 0 mg