King Soba 3-PACK Gluten Free, Organic Buckwheat Ramen Noodles - 4 noodle cakes in each package

The picture is my Easter dinner; prebought roasted duck, with grilled pineapple, these soba noodles, and pickled veggies. I am trying out a lifestyle that is high in antioxidants and low in refined foods, and this is a nice staple to add to to my pantry. I wanted buckwheat noodles that were not as "toothy" and thick as soba noodles. Fortunately, these noodles are highly adaptable, and can be used to replace several types of regular wheat pasta. I have already ordered more. The key is to get the texture and seasonings right. These are a few of my "experiments" with these noodles: For single serve, place in a glass cereal bowl and cover completely with water. For a 1000vwatt microwave, cook on high for 3 mins. Let sit for one minute, then put a fork into the noodle brick and gently shake ,enough to separate out the starch. Drain. 1: For noodle soup, add broth, garlic powder a cooked protein (optional) and veggies to the bowl, then cook for another 2 minutes on high. 2: To kick up the flavor, add a squeeze of sesame tahini to the drained noodles. Add some garlic powder and sea salt or 1 tsp of fish sauce or a small amount of your favorite curry paste and stir. Add a couple of tablespoons of broth and microwave again for two minutes. 3: coat with a little olive oil, stir in1/4 c tomato sauce, add some leftover meatballs and sprinkle with parmesan, then microwave for 2 minutes. 4: After draining, toss with a tbsp of olive or coconut oil and place in the pan for the air fryer. Bake at 350 for 5-7 minutes, stir, and bake until crunchy, watching carefully for doneness. These crispy noodles are a great salad topper or crunchy addition to broth/soup. Keep in a covered bowl. I have done all of these things with these noodles. As long as the noodles don't sit in the water too long, or get overcooked, they can cover for a lot of dishes in a wheat-averse kitchen. IF they're a little too "al dente" for you,just cook them for an extra minute.

If you are looking for an alternative to wheat or rice ramen, this buckwheat ramen is an excellent option. You must boil it, like many noodles, exactly the right amount of time: not too short and not too long. Too long it becomes very mushy. Too short, it's not good either. I haven't done a good price comparison but it costs me, I believe, more than rice or wheat ramen would, obviously. To me, it must be flavored to some degree or it is quite bland, but even only with olive oil and a smaller portion of sesame oil and some salt makes it delicious enough to eat alone, but i have it with large amounts of cooked vegetables like ong choi, gai choi, napa, or even collard or mustard greens, and also with seaweed.

Do not follow cooking instructions. Do boil the noodles in salted water for one or two minutes less, depending on the sauce and how your are using them. Do put them in cold water right away after cooking. They will get warm again when you add your sauce on top. Do serve immediately so they don't get mushy.

Good noodles but they were on the thin side. Buckwheat is good for veins which is why I got them, because I was born with thin veins. I had them with a few shittake mushrooms in a miso broth with some collard greens. A great healthy meal.

Tried this ramen along with many other gluten free noodles and ramen noodles, many of which disappoint. This does not. A toothy, nutty option, cooks super fast and worked well for a quick lunch with sauce or as a base for a one bowl meal with a protein, vegetables and sauce. Expensive, but versatile. I will continue to purchase this ramen, and have recommended it to others who need to or opt to remain gluten free.

It's a little difficult trying to break up the noodles the first time I may have over cooked the noodles. They were on the softer side. After the second try on a new batch, the noodles came out perfect a little bit chewy instead of of soft.

I use these for Miso Soup. Perfect.

Too expensive for every day use.