Soba Udon Noodle Plate & Strainer

Soba Udon Noodle Plate & Strainer

Most soba noodles come with preparation instructions and for some reason, they don’t disclose this. Following are a few handy tips from our soba noodle master. Check to see whether your soba noodles are made of buckwheat flour; if they aren’t, get alternative noodles the next time you’re at the shop.

• Bring a large saucepan of water to a boil without adding salt. Once the water comes to a boil, add the soba noodles and give them a quick swirl to ensure they all submerge.
• Allow the water to come to a boil, then decrease the heat slightly to maintain a simmer. Allow the noodles to cook for the time specified on the box, which is usually between 5 and 8 minutes.
• In the meanwhile, prepare your colander and a large basin of cold water. (Not an ice bath, however: you want it frigid, but not so cold that you can’t put your hands in comfortably.)
• Take one noodle from the saucepan and check to see whether it is cooked. Soba should not be al dente, it should be thoroughly cooked — but not mushy. Drain the noodles into a strainer and immediately place them in a dish of cold water.
• Thoroughly clean your soba noodles, immerse your hands in cold water, take handfuls of noodles, and massage them vigorously to remove excess starch and prevent the noodles from clumping together.

Drain once more in a colander, set aside for a minute to let excess water drop out, and then continue with the recipe. You can serve them cold in your Udon Noodle Plate or try them served in a cold noodle salad or wrapped into little nests for dipping, or warm them up. Simply immerse them briefly in boiling water or add them to a soup just before serving.

Found this Soba Udon Noodle Plate & Strainer interesting, why not view our collection of Soba & Udon Noodles Trays or read more about the Sobo Noodle history at Wikipedia.com.