It’s worth going to the trouble of making soba to get fresh, elastic, toothsome noodles that sing with the flavor of buckwheat. Most dried, packaged soba is made with as much as 70% wheat flour.

10 ounces buckwheat soba noodles 1 cup shredded carrot 2 scallions, sliced 6 tablespoons rice vinegar (not seasoned) 1 tablespoon maple syrup or agave nectar 1 tablespoon toasted sesame oil ...

Soba -- in Japanese the word refers to the buckwheat plant, the flour that is ground from it, the noodle it is made into and even the whole slurpy ritual of eating it -- is a mainstay of ...

Soba noodles are remarkably adaptable; they're excellent as the base of salads, brothy soups, and stir-fries. Plus, provided you seek out 100 percent buckwheat noodles (many are made with both ...

Japanese cuisine is known for its noodles, and it's probably the most likely place you'll find soba. The buckwheat noodle is different from udon or even ramen in a pretty noticeable way: The ...

The soba noodles were ready.When the delicate, chalky dough had been rolled out to a perfectly rectangular sheet, one eighth of an inch thick, Adzuma folded it into quarters, making a neat log ...

8 to 9 ounces buckwheat soba noodles. 1 large carrot, cut in matchsticks. 1 large red bell pepper, seeded and thinly julienned. 2 to 3 narrow scallions, sliced on the diagonal.

(If you are using 100-percent buckwheat soba, give them a quick rinse with hot tap water to remove excess starch.) Return the noodles to the pot along with the canola oil. Using tongs, toss to ...

8 to 9 ounces buckwheat soba noodles; 1 large carrot, cut in matchsticks; 1 large red bell pepper, seeded and thinly julienned; 2 to 3 narrow scallions, sliced on the diagonal ...