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.
For an assortment of recipes containing buckwheat noodles, visit RecipeBridge.com.