What is it?
日本面条荞麦薄,精致的纹理s made of buckwheat and wheat flour, with a deep color and a nutty, earthy flavor. Although they’re traditionally served cold with a dipping sauce, they can be used in soups or tossed with sauces. In Japan, the higher-quality noodles are those with a higher proportion of buckwheat flour to regular flour. In the United States, varieties made from all wheat, wild yam, and seaweed are also available, usually dried.
How to prep:
Cook soba noodles in a pot of well-salted boiling water, stirring occasionally, until just tender, about 5 minutes. Drain and rinse before using.
How to store:
Dried soba noodles can be stored for several months in a cool, dry place.
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Recipe
Cold Sesame Soba Noodles with Snap Peas and Herbs
With its Asian noodles and flavors, this dish makes a satisfying vegetarian dinner. Because you want the snap peas to be tender but also to offer a bit of crunch,…
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Recipe
Sesame Soba Noodles with Roast Chicken and Chard
Store-bought rotisserie chicken is a time-saver here, but it’s the punch of fresh ginger plus soy sauce and sesame oil that makes this a dish you can’t stop eating.
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Recipe
Flat Iron Steak with Zucchini, Edamame, and Soba Noodles
The deep flavor of flat iron steak works really well with the umami-rich soy sauce and sesame oil featured in this dish. If you can’t find flat iron, substitute rib-eye.
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Recipe
Easy Basil Chicken Salad with Soba
Soba noodles are a versatile staple with a deliciously nutty flavor that works well in hot soups, stir-fries, and cold appetizers. Usually, they are served cold with a smoky soy…
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Recipe
Peanut Soba with Stir-Fried Beef and Broccoli
日本面条荞麦薄,精致的纹理s made of buckwheat, with a deep color and a nutty, earthy flavor. Although they’re traditionally served cold with a dipping sauce, here they…
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