Green Tea Buckwheat Noodles

Green Tea Buckwheat Noodles

 

 

The older I get, more cravings I have for buckwheat over Udon noodles . When I was young, I didn’t understand why my dad loved eating Soba noodles. But I think I understand and appreciate the taste better now – I think perhaps it has something to do with feeling light post-eating, and also distinguishing the nutty / earthy / grainy tastes from the noodle.

 

It’s impossible to find fresh buckwheat noodles here in New Zealand, so I have decided to make one at home – since I have 6 kitchens in my school – why not use them!

 

Buckwheat Noodles are normally made from wheat flour, buckwheat flour and water. Some people add Japanese Taro and/or salt to the dough but we are just going to use the basic ingredients i.e. flour, buckwheat flour and water (for those of you looking for gluten-free, let’s make this with 100% buckwheat flour but you will a require gentle touch as remember the dough doesn’t contain any gluten and so is easy to break!)

 

Let’s try Ni Hachi Soba (meaning 20% flour 80% buckwheat flour) FYI – if you use100% buckwheat flour, then it is called Tokachi soba!

 

Makes: 220g raw noodle = 360g cooked noodle
Serve: 2 ppl
Prep & cooking time: 35 minutes

 

Green tea buckwheat noodle (80% buckwheat 20% wheat)

  • 30g flour
  • 120g buckwheat flour
  • 6 Tbsp water
  • 1/2 tsp green tea powder (optional)

 

Green tea buckwheat noodle (100% buckwheat – gluten free noodle)

  • 150g buckwheat flour
  • 6 Tbsp water
  • 1/2 tsp green tea powder (optional)

 

Method:

  1. In a large bowl, mix flour, buckwheat flour and green tea powder;
  2. Add 4 Tbsp of water and rub the flour in between your hands (it will become panko-crumb-like)
  3. Add 1 Tbsp of water and keep rubbing the flour and add the last 1 Tbsp of water and start making a dough
  4. Sprinkle flour / buckwheat flour on the clean surface and start kneading the dough until smooth (I will do it for 5-7 mins).
  5. Sprinkle flour on the surface again and place the dough. Use your palm to flatten the dough and then use a rolling pin to flatten the dough until it is 1.5-2mm thickness.
  6. Once you flatten the dough, fold the dough and cut it into 1.5-2mm width (if you are using 100% buckwheat flour, then I would cut the noodle without folding).
  7. Boil 2 litres of water in a large pot and cook the noodle for about 5 mins or al dente.
  8. Once the noodle is cooked, drain the water and rinse under the cold water.
  9. Put the noodle in a servicing bowl and serve with the dipping soup or use the noodle for your salad!
  10. For dipping soup: Add 1 cup of water, 75ml of soy sauce, 75ml of mirin, 1/2 Tbsp sugar and 1/4 tsp of dashi powder in a small sauce pan and bring to boil. Boil for 1 minute and now is ready to serve!

 

 

 

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About author

Sachie is an International Author, TV personality and owner of the largest & most award-winning Cooking School in Australasia teaching Asian & Pacific Fusion Classes.

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