Buckwheat soba noodles have been a popular mainstay of the Japanese diet for a very long time. The addition of matcha green tea powder to the dough is a tasty nutritional boost to these awesome noodles. As an added benefit, buckwheat is naturally gluten-free as it is a seed not a grain!
Packaged Green Tea Soba noodles are easily found in Asian or World Markets (the two on Division both carry several options). If you are gluten-free, be sure to read the ingredients. As with most processed foods, wheat is often added.
Soba noodles are amazing in Summer cold noodle salads, with seafood, even soups! Here is a fairly easy recipe to make your own. Like many pastas, it can take a bit of practice for it to turn out perfectly - but even when misshapen these noodles are yummers!
Cha Soba - Green Tea Buckwheat noodles
1 3/4 c finely milled Buckwheat flour
1/2 c whole wheat or gluten-free flour (rice or a blend)
1/4 c (2oz) STM Matcha green tea powder
1 c + 3tb (9 oz) boiling water
Sift together the flours and matcha powder. Transfer to a large rimmed cookie sheet. Stir in the boiling water and cool quickly. (Traditionally a fan is used, but I find a few min the fridge works too). Knead the mixture until a smooth, firm dough forms. Dust with a bit of flour and roll out to about 1/4" thick. Slice into strips with a sharp knife or pasta maker. Soba is traditionally thicker than spaghetti, more like linguini in size.
Cook the noodles in boiling water for a minute or two, until tender and a bit chewy. If using in a cold salad, run the drained noodles under cold water and then rest them in an ice bath for a few minutes. These noodles can be made well in advance and kept in the fridge or frozen for future uses.
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