How to Make SANGAKU Gluten‑Free Soba Pasta
An easy, 10‑minute guide for a simple soba pasta.
What You’ll Need (2 servings)
Ingredients
- 100 % buckwheat "Soba Noodles" (included in the kit)
- Japanese pasta sauce packet (included in the kit)
- Water for boiling and rinsing
Tools
- Large pot
- Colander
- Long chopsticks or tongs
- Mixing bowl
- Serving plates
- Microwave or a small saucepan
Step 1. Boil the Noodles (6 min)
Bring 4 quarts of water to a rolling boil (roughly 1 quart per 3 ounces of noodles). Add the soba noodles and stir gently to prevent clumping.
Pro Tip: Quick “Rest”
After boiling for 4 minutes, turn off the heat and let the noodles sit in the hot water for 2 minutes. This gently finishes the cooking, ensuring an even, tender texture.
Bonus Ritual: Soba-Yu
Before draining, ladle out half a cup of the cooking water to a cup— this is "soba-yu" and is rich in nutrients. Sip it warm like a tea.
2. Rinse (1 min)
Drain the noodles in a colander. Rinse thoroughly under cold running water until the surface starch is removed. Shake off excess water. (Yes, rinsing is different from Italian pasta, but it’s key to great soba texture.)
Pro Tip: Shock with Ice Bath
After the rinse, dunk the noodles in an ice bath for 10–15 seconds. This will snap‑chill the noodles and enhances their springy texture and the clean, nutty aroma.
3. Combine (1 min)
In a mixing bowl, toss the well-drained noodles with the pasta sauce until evenly coated. Serve neatly twirled on plates.
4. Reheat (1 min)
Microwave for one minute for a warm bowl of soba pasta.
Pro Tip: Finishing Touches
Garnish with anything you love—shredded nori for umami, sliced scallions for freshness, or even a light drizzle of olive oil for extra aroma. Enjoy the reserved warm soba‑yu on the side—your body will thank you.
FAQs
Q. Do I need to rinse the noodles?
Yes. Buckwheat noodles release starch during cooking. Rinsing is essential for a clean texture and helps the sauce coat the noodles evenly.
Q. What if I skip the ice bath?
Cold running water is fine in a pinch, but an ice bath creates a noticeable difference in texture—springier, firmer, and more refreshing.
Q. Is soba‑yu really drinkable?
Absolutely. In Japan it is a nourishing tradition to drink soba-yu as a finishing touch to the meal. Add a touch of sea salt or soy sauce if you like.