Want a quick noodle creation? You might want to try and test yourself with this quickest way to make soba noodles. You can now make your own soba noodles without having to compromise flavor and time both at the same time.
Soba noodles are easy-to-make and yummy-to-eat Japanese noodles that can be done within 30 minutes (or less). This may take a while for beginners, but this will be pretty easy and quick when you get the hang of it.
Sobas can be different in both the thickness and the ingredients. So, you have to really make sure which soba noodle recipe you’re willing to make and eat.
There are a lot of ways to make soba noodles. Some may take a little longer than what I’ve cited because they require more flavoring and steps. However, if you’re only beginning to learn how to make these noodles, then these are enough.
Prepackaged gluten-free soba noodles are not only expensive, but they’re also often hard to find. So, learning how to make gluten-free soba noodles are convenient.
One downside of making these soba noodles are the ingredients since they can be pretty difficult to find, but once you have them, you can now enjoy making them in bliss. On the other hand, non-gluten-free ingredients are easier to find.
The whole process can be pretty hassle at first. But trust me, it only takes a small amount of experimentation and a great percentage of grit, and voila, you can now take pride in your soba noodles.
I know that making your own soba noodles at home requires so much effort and time. Also, it’s discouraging because it requires a pasta maker. However, you don’t have to worry because I bring with you some methods to make your own soba noodles.
I’ve listed two methods of making a quick way to make soba noodles—one is gluten-free, while the other is not. In this way, I can help you with both your lifestyle and your cooking journey!
Once you’ve learned all the steps, you won’t ever see yourself buying pre packaged noodles (I mean, there’s nothing wrong with that!) because homemade soba noodles just hit differently. So, follow these recipes and you’ll have your noodles in no time.
For a gluten-free pasta, you will need buckwheat flour, arrowroot powder, and sea salt. You will also need some psyllium husk powder, olive oil, and water.
For the first step, you have to mix all your dry ingredients together. In a medium bowl, whisk your 1 cup of buckwheat flour, ½ cup of arrowroot, and ¼ tsp of salt. Make sure that this is well-combined.
Next, mix 4 tbsp of water and 1 tbsp of psyllium husk water. Allow these two ingredients to thicken for 2 minutes. Once it’s finally thick and has a good consistency, then you’re good to go.
Thirdly, mix the psyllium powder mix that you have thickened earlier, 1 tbsp olive oil, and 6 tbsp of water. Mix this altogether and add into your dry ingredients.
With your wooden spoon, mix the dry and wet ingredients together until a nice dough forms. By nice, I mean it’s slightly moist but not sticky at all.
To test your dough, you can handle it with your bare hands and if it’s sticking onto your fingers and palm, add 1 tbsp of buckwheat flour. If it’s too dry and is no longer moist, add 1-2 tbsp of water.
Leave the wooden spoon and dust your clean flat surface with a little flour. You will now knead your dough until it’s firm and moist. To make the kneading easier, I suggest dividing the dough into two smooth balls.
After rolling them into two smooth balls, roll out one dough as thin as you can. This is very elastic and easy to manipulate, hence, you don’t have to worry about cracking it or whatnot.
If you have a rolling pin, make use of it to flatten the dough. A glass will do if you don’t have a rolling pin at home.
When it’s already flat and thin, you can use a knife or a pizza or dough cutter to create thin strips. If you notice that the noodles are still sticking together, you can sprinkle a little more buckwheat flour.
Pour your strips into a boiling pot of water (8 cups) and with a generous (¼ tsp) amount of sea salt. This will cook for approximately two minutes and thereafter, you can now have your soba noodles!
Make sure that the water is really boiling because you’re making with 100% buckwheat flour. This will help the buckwheat to gelatinize the starches and help the dough together.
Altogether, this will cost you 25 minutes (or less) of your time. This is pretty quick and easy, hence, you don’t have to worry about sweating blood and tears for a good scrumptious meal.
This recipe can serve up to 1 large bowl of pasta. This has a nutrient content of: 261 calories, 8.9g fat, 41g carbs, 8g fiber, and 8g protein.
For this non-gluten-free soba noodles, you will need buckwheat flour, all-purpose flour, water, and buckwheat starch. This can serve up to 1 large bowl of pasta and has (approximately) nutrient content of: 113 calories, 1g fat, and 6g protein.
Firstly, prepare your 2 cups of buckwheat flour and ½ cup of all-purpose flour. Combine the two dry flours together in a large mixing bowl. Sift them through a strainer and make sure that they’re all fine and dusty.
For the next step, you have to add ¾ cup of water to the flour. Mix the two together until it is moist to knead. If it’s still sticking onto your hands, just dust it with a little bit of all-purpose flour until it is no longer sticky.
If the mixture is dry and not moist, you can add a tablespoon of water just to give that moisture it needs. If it’s already workable, then you can now proceed to kneading it.
Dust your flat surface with buckwheat flour (you can also use all-purpose flour) to prepare for the kneading. Knead the dough until it’s holding together and there are no cracks found.
By this time, this is no longer sticky, hence adding more flour is not necessary. Knead until it is smooth and very dense.
Once it is firm and workable for the next step, you shape the dough into a disk. This could be a bit tricky, but this one’s a good technique for you to have an even and uniform dough before cutting.
To make it into a disk, shape the dough like the mountain’s apex. Hence, it should come out as a pointed cone with a significant crux.
Once you have pressed the crux down into about ½ inch thick, you can now roll out the dough. Dust your counter again for the next step: rolling out and cutting the dough.
For a cleaner and less hassle rolling and folding, you can dust your surface, your dough, and your rolling pin with starch. Once the dough is flat enough, you can now slice it with a knife or a dough or pizza cutter.
Bring a large pot of water (ideally 8 cups is enough) and add a generous amount of salt. Put the soba into the water mixture and cook for 60 seconds or until it is already ready to eat.
Altogether, this will only take up 20 minutes of your time. For the nutrient content, though, it could really vary depending on the recipe that you’re using since some would prefer to add eggs than water and whatnot.
For the gluten-free soba noodles, the key to its gluten-free beauty is the psyllium husk powder. This is the important part because it gives a gluten feel without having to add real gluten.
If you don’t have psyllium husk powder, you can always use flaxseed meal or chia seed meal. However, psyllium is the one that works the best for this recipe.
You can always find your psyllium husk powder in your vegan shops and whatnot. They can also be sometimes found at the protein powder section of your grocery stores.
If you don’t have olive oil for your gluten-free recipe, you can always use any mild-flavored oil. Mild-flavored oils include canola, safflower oil, corn oil, and whatnot.
Don’t forget to sift your flours! This is probably one of the biggest mistakes when we handle flour for non-bread recipes. I admit that I sometimes forget this part, but this is one of the most essential steps.
After cooking the soba noodles, immediately dunk the noodles in a bowl with ice or cold water. Thereafter, drain the water and serve it with your sauces and whatnot.
When cutting your noodles with a knife, chef’s knife is a good choice. You can cut your noodles to 1/16 to ⅛ inch thick. If it’s still sticking together, you can add more flour to prevent it from clumping together.
For an easier cutting, some would prefer folding the dough like a book. Then, fold it again until the entire surface of the dough is folded. In this way, you can cut equal noodles.
For the non-dairy-free soba noodles, you can use egg instead of water when mixing with your dry ingredients. This will give a more “eggy” taste in your noodles than water.
Dishes with soba noodles are always comforting and filling at the same time. Soba noodles are flexible and I think only few people know that you can mix this with anything. Plus, they can be healthy too!
In conclusion, regardless of which type of noodles you’re aiming to make, always make sure to follow the step-by-step process for a successful result. Now with these quick steps, you can now enjoy your Japanese noodles in the comfort of your home!
Paul is an aspiring amateur chef from Sydney, Australia. Paul comes from Vietnam and has a passion for Asian food. He has visited Asia including Vietnam, China, Thailand, and Singapore and hopes to inspire others with his passion for food.