Soba What?

A longtime staple in the Japanese diet, soba noodles refer to long, thin noodles made out of buckwheat. Traditionally, soba noodles are served cold as much as they are served hot, and they may come with an accompanying dipping sauce or simmered in a hot broth.

In North America soba noodles can be found in Asian grocers as well as many natural health food stores, as they’ve become popular with folks who have cut gluten out of their diets.

However, soba noodles deserve more credit than just being gluten free: their smooth texture and nutty flavour pairs well with Asian-influenced dishes, especially soups, noodle bowls, and rice paper-wrapped spring rolls. But hey, don’t let that limit you—replace soba noodles for the typical durum wheat variety in your favourite Italian-inspired pasta dish.

Mind the label
When choosing soba noodles, pay close attention to the label. While conventional soba noodles are made with 100 percent buckwheat, many brands cut the buckwheat with regular wheat, which makes the product less expensive to consumers. If you have a gluten allergy or sensitivity, ensure the label says “100% buckwheat.”

If you’d like to give soba noodles a try, or if you’re just itching for a new, tasty soba noodle recipe, try out these alive favourites and discover a new kind of noodle!

• Sesame Lime Soba Noodles with Shiitake Mushrooms and Snow Peas
• Soba Noodles with sea vegetables
• Chicken Chow Mein
• Soba Noodles with Almond Sauce and Pan-Seared Tofu