Homemade Soba Noodles
Tender and supple with the perfect chewy texture, these from-scratch buckwheat soba noodles are easy to master. Don’t worry about adding too much starch; tapping the noodles gently before cooking gets rid of any excess. Serve them withSonoko Sakai’s Crispy Duck and Hot Dipping Sauceor store-bought mentsuyu (noodle soup base).
March 2021
Gallery
Credit: Photo by Greg DuPree / Food Styling by Paige Grandjean and Chelsea Zimmer / Prop Styling by Christine Keely
Recipe Summary
Ingredients
Directions
Make Ahead
Noodles are best eaten immediately but can be chilled in an airtight container up to 2 days.
Note
Findsoba-grade buckwheatflour andmentsuyuat Japanese markets or online.