Soba noodles cook in 4 to 5 minutes in boiling water, then need a cold-water rinse straight after to wash off the surface starch and stop them turning gummy. They’re made from buckwheat flour, sometimes blended with wheat, and are used in both hot and cold Japanese noodle dishes.
Method
- Bring a large pan of unsalted water to a rolling boil.
- Add the noodles and stir once to stop them sticking together.
- Cook for 4 to 5 minutes, or per the packet instructions, until just tender.
- Drain and rinse immediately under cold running water, rubbing gently to remove excess starch.
Hot or cold
For a cold dish, such as zaru soba, the noodles are rinsed, chilled, and served with a cold dipping sauce. For a hot dish, the rinsed noodles are briefly dipped back into hot broth just before serving, so they warm through without overcooking.
FAQ
Why do soba noodles need a cold rinse?
It washes away the surface starch that would otherwise make the noodles sticky and gummy as they cool.
Are soba noodles gluten-free?
Not always. Many soba noodles are a blend of buckwheat and wheat flour, so check the label if you need a gluten-free option; 100% buckwheat soba does exist but is less common.
Can I reheat soba noodles?
Briefly dipping them in hot water or broth warms them through without overcooking, since boiling them again will make them mushy.
