Soba noodles recipes
These deliciously nutty Japanese noodles are made from buckwheat (which is also gluten-free) and hold up well in cold salads or hot, brothy soups. They've become more widely available in supermarkets, but an Asian shop will sell them in better value packs.
by Justin Tsang
This noodle salad has all of the delicious flavour profiles of smashed cucumbers, but the cucumbers don't actually need smashing (though don't let us stop you!).
Each serving provides 690 kcal, 19.9g protein, 73.1g carbohydrate (of which 12.7g sugars), 33.5g fat (of which 4.5g saturates), 3g fibre and 3.82g salt.
More soba noodles recipes
Preparation
Soba noodles need to be rinsed after boiling to get rid of excess starch. They can be reheated in a stir-fry or soup, or eaten cold.
