This is a traditional Japanese dish that is mostly eaten in hot weather. Soba noodles can be made from all buckwheat flour, or a mixture of buckwheat and wheat, corn or other flours.

The composition of the soba noddles will dictate how they are to be cooked. Refer to manufacturer’s instructions to find out.

Pure buckwheat noodles are gluten free and contain high protein and fibre content. Buckwheat is not actually a type of wheat but seeds of a plant related to the rhubarb family. It is considered a low GI food.

Cook 100g noodles according to the manufacturer’s instructions. Immediately plunge into ice cold water until cooled. Drain thoroughly.

To serve, arrange the noodles in a bamboo basket. Sprinkle chopped scallions and sesame seeds on top. Serve with soba dipping sauce (see below).

Easy soba dipping sauce:

2 tbsp soy sauce
2 tbsp mirin
1 tbsp sake rice wine
2 tablespoon chilled water

Mix together. Dip noodles in mixture to serve.

Serves 1