Dried soba noodles with buckwheat - HAKUBAKU SOBA

3 sachets of buckwheat soba noodles - HAKUBAKU SOBA

Ingredients: Wheat flour, buckwheat flour (26%), water, salt

Preparation tips :

Put the noodles in a large amount of boiling water and cook for 4 min (no need for salt or oil). Drain and rinse with cold water. Drain again. To warm the noodles for a soup, immerse them for a few moments in hot water.

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One of the staples of Japanese cuisine is noodles, like rice. There are several kinds such as soba, udon, or somen which include traditional Japanese noodles, and ramen or yakisoba which have been influenced by Chinese culture.

Soba noodles (buckwheat in Japanese) have become the symbol of cuisine that is both healthy and refined. Buckwheat is gluten-free, rich in fiber and amino acids (vegetable proteins) as well as vitamins, the seeds of this plant are more and more prized for their nutritive qualities.

Buckwheat is certainly gluten-free but soba noodles are not 100% gluten-free. Wheat flour is added to bind the dough. The darker the sobas, the less wheat flour there is.