I bought many new, fun and quick ingredients while at MT market last weekend and Buckwheat Soba Noodles was amongst them. The Natural Epicurean had a potluck a few weeks back and someone served them there. Since then, I’ve been itching to make them.
I love how they’re packaged in individual serving sizes! Is it possible for a noodle to be adorable? Because I think the tiny red gingham papers are adorable.
My instructor let me know the best way to cook these is to add them to the pit while the water was still cold with just enough water to cover them. Once the water comes to a roaring the boil, add cool water to stop the boiling process. Let them come to a boil again and they should be done. Drain the noodles and run cold water through them to stop the cooking process.
I simply dressed this as a salad with some shoyu, sugar peas, scallion and fried tofu to top it off. Shoyu is a newer ingredient to me and I love it- I find it much more flavorful than regular soy sauce.
Does anyone else use it?
Teddy
