If they are white flour - 3 minutes for al dente, 4 for soft.
Buckwheat takes 4 for al dente and 5-6 for soft.
Start with a rapid boil, and turn the heat to a slow boil once the noodles are in.
After the desired cooking time, drain and rinse. Drain and rinse again.
They are best served cold.
j
2007-03-18 13:28:36
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answer #1
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answered by odu83 7
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How To Prepare Soba Noodles
2016-10-17 02:59:03
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answer #2
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answered by balbuena 3
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If it's the hard kind (as apposed to the raw fresh kind that's soft) it isn't much different from serving spaghetti. Boil the water first. Throw the soba in for about five minutes. Immediately drain and cool.
Soba is served cold. The restrants that serve it will generally save the water it was boiled in and mix it with soy sauce, wasabi, chopped green onions, and a little rice vinegar as a dipping sauce. The noodles are most often topped with thinly chopped nori (dried seaweed).
2007-03-22 05:32:49
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answer #3
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answered by David M 6
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For the best answers, search on this site https://shorturl.im/axBaZ
Making broth from scratch is a long complicated process. It includes boiling your meat and vegetables a long time in a large pot of water, then straining off all the solids. Your best bet is a cube or powdered broth. Check out the soups you have on hand. If some are mostly broth based, you could just use that soup and add your other ingredients and a little more water. Good luck.
2016-04-05 22:07:06
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answer #4
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answered by Farin 4
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The soba noodles are the buckwheat ones, right? When my husband made summer rolls, I think that he prepared the soba the same way as the cellophane noodles. Pour boiling water over them, and let them sit until tender.
I could be wrong though...
2007-03-18 13:29:51
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answer #5
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answered by spiffyjones86 2
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They should take 5 minutes to cook in boiling water.
Nevertheless, if you are going to incorporate the noodles to a hot sauce during cooking, just cook for 3 min and then finish up adding the sauce and cooking for two more minutes...
2007-03-18 14:08:53
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answer #6
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answered by etherberg 3
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