Japanese soba noodles get their appealing, nutty flavor and speckled brown color from a secret ingredient: nutritious buckwheat flour. They're delicious in stir-fries and soups, and I love to use them in salads.
Ours are made right here in the U.S. from a blend of wheat and buckwheat flours, enriched with egg whites. Like all our noodles, they're 100% natural and cook up springy and tender in under five minutes.
Make it simpleChilled Teriyaki Soba Noodles - Cook Soba Noodles as directed. Chill noodles under cold water and drain well. Toss noodles with Annie Chun's Teriyaki Marinade and Stir-Fry, to taste, and a dash of sesame oil. Garnish with toasted sesame seeds and cilantro sprig. Perfect for a warm-weather picnic.
RecipesBeef and Scallion Soba Noodle Soup Shiitake Mushroom Broth with Clams
Unbleached enriched wheat flour [wheat flour, barley flour, niacin, iron, thiamin mononitrate (Vitamin B1), riboflavin (Vitamin B2)], buckwheat flour, water, egg whites, salt.