Preparing Buckwheat Noodles

If you're searching for a unique grain to use as a side dish to complement the main course at your next meal but want to branch out from breads and biscuits, cook up a batch of buckwheat noodles-a Japanese dish named for one of its key ingredients: buckwheat flour. Even though you can purchase prepackaged versions straight off the shelves at most grocery stores around the United States, preparing buckwheat noodles in your own kitchen produces an even tastier dish your dinner guests are bound to find delightful.

What are buckwheat noodles?

Also known as soba noodles (soba is the Japanese word for buckwheat), buckwheat noodles are composed of 100 percent grain and typically are served in hot soups, stir-fried dishes and cold dishes paired with flavorful dipping sauces. Although buckwheat itself can take as many as three months before it is ready to be harvested, the grain is worth the wait. Buckwheat noodles are rich in rutin, a naturally produced flavonoid that serves as a powerful antioxidant, antihistamine and anti-inflammatory. Buckwheat noodles also contain all essential amino acids.

Buckwheat noodles

  • 2 cups buckwheat flour
  • 1 cup additional flour for kneading
  • 3/4 cup water
  • Large mixing bowl
  • Baking sheet
  • Large chopping knife
  • Rolling pin
  1. Dump the buckwheat flour into the mixing bowl and make a well in the center.
  2. Carefully pour the water into the well, and start mixing the water and flour together by hand until it begins to form a ball.
  3. Spread the additional cup of flour onto a clean, flat surface, such as a kitchen counter, and knead the ball of dough on the floured surface until it becomes shiny and smooth-typically for about 10 minutes.
  4. Once the dough is ready, divide it into two halves. Then, use the rolling pin to roll it out into a large, thin squares that are approximately 2 millimeters thick.
  5. Gently lay the edge of a cutting board or ruler across the surface of the rolled-out dough to use as a cutting guide so you can cut strips of noodles in a straight line.
  6. Cut the dough into strips about 3 millimeters wide. Flour the baking sheet and carefully lay the strips of dough in rows on the sheet.
  7. Boil a large pot of water and cook the noodles for 1 minute, or until they start to become firm but are still tender. Drain the cooked noodles and serve them hot or cold as a side dish to the guests at your next dinner party.

For an assortment of recipes containing buckwheat noodles, visit

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