Okay, so I’ve been trying to cut out gluten for a while now, mostly because it just makes me feel better, you know? No more bloating and all that jazz. But I really miss pasta and noodles. I was watching this Japanese cooking show the other day, and they were making this dish with soba noodles. They looked so good, but I was like, “Wait a minute, are those things gluten-free?”
So, I did what anyone would do – I started Googling. And let me tell you, the information out there is all over the place. Some sites were like, “Yeah, soba noodles are totally gluten-free!” while others were like, “No way, they’re full of wheat!” I was so confused.
Then, I found out that the main ingredient in soba noodles is supposed to be buckwheat flour. And guess what? Despite its name, buckwheat is actually gluten-free. It’s not even related to wheat. Mind blown, right?
But here’s the tricky part: a lot of soba noodles you find in stores are actually made with a mix of buckwheat and wheat flour. I guess it’s cheaper or something. So, if you’re serious about avoiding gluten, you gotta be careful.
I decided to go on a little mission to find some 100% buckwheat soba noodles. I went to a few different grocery stores, and it was a bit of a challenge. Most of the packages had wheat flour listed in the ingredients. But finally, I found a brand called Eden Foods, and their soba noodles were the real deal – 100% buckwheat. I was so excited!
My cooking process
I cooked them up just like regular pasta, boiled some water, tossed them in, and cooked them until they were soft but not mushy. It took about 5-7 minutes, not bad at all. Then, I made a simple sauce with some soy sauce, sesame oil, and a little bit of rice vinegar. I also added some chopped green onions and toasted sesame seeds for extra flavor and crunch.
- Boiled water in a pot.
- Added the soba noodles to the boiling water.
- Cooked for about 5-7 minutes until tender.
- Drained the noodles.
- Made a sauce with soy sauce, sesame oil, and rice vinegar.
- Tossed the noodles with the sauce.
- Garnished with chopped green onions and toasted sesame seeds.
And let me tell you, it was delicious! The soba noodles had a nice, nutty flavor, and they were surprisingly filling. I didn’t feel heavy or bloated after eating them, which is a huge win for me. I’ve made them a few times since then, and I’m really happy I found them. So, if you’re looking for a gluten-free noodle option, I definitely recommend giving 100% buckwheat soba noodles a try!
I also learned that buckwheat is pretty good for you. It’s got protein, B vitamins, and it’s supposed to be good for digestion. So, it’s not just a tasty alternative to regular noodles, it’s also a healthy choice.
So yeah, that’s my soba noodle adventure. It took a bit of research and some trial and error, but I’m so glad I finally figured it out. Now I can enjoy noodles again without feeling like crap afterward. It’s the little things, you know?