Cold Japanese Buckwheat Noodles



Cold Japanese Buckwheat Noodles

These buckwheat noodles are served cold in the summer but can also be enjoyed hot anytime. They are nutritious and delicious...why not try it?
Course Main Course
Cuisine Japanese
Keyword buckwheat noodles
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people


  • 1 pound buckwheat noodles (Soba) dried
  • 2 sheets nori (dried laver) coarsely crumbled
  • 1 green onion thinly sliced on bias
  • 1 tablespoon Japanese horseradish powder (Wasabi)
  • 1 1/2 cups Dipping sauce (Tsuke-jiru)* *See recipe Notes


  • Cook soba in a generous amount of boiling water for about 7 minutes or until tender.  Drain in colander, rinse under cold running water and drain again.
  • Divide noodles among 4 individual bowls.  Garnish with coarsely crumbled nori.  Serve dipping sauce in 4 individual bowls and green onion and wasabi in 2 small serving dishes.  
  • Small amounts of onion and wasabi may be mixed into the dipping sauce by diner, if desired.  Dip noodles in sauce before eating.


*You can find dipping sauce for noodles in any Asian store or International isle of your local super market.

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