Soba noodles are made from, or have included in them a percentage of, buckwheat flour. This adds a nutty flavour and chewy texture. Once cooked, the noodles can be served cold in a dressing or added to a hot dish.
Green Tea (cha soba) noodles are a green tea-flavoured variation on soba noodles.
Udon noodles are chunky round or square, made simply from wheat flour, salt and water. Serve them cold or in soups.
Hiyamugi noodles are vermicelli-like noodles prepared from wheat flour.
Somen noodles are like Hiyamugi noodles, except that the dough is lightly coated in oil before being made into noodles. These thin round noodles are delicious cold in a dressing in summer.
Ramen noodles are Chinese-style noodles now popular in Japan. They are traditionally wavy though not always. It is these noodles that we have come to know as instant noodles.
Toss any of the noodles with this Sesame Dressing and serve cold. Mix together ¼ cup toasted sesame seeds with ½ cup dashi ( basic stock from flaked dried fermented bonito and kelp) and a good seasoning of dark soy sauce, sesame oil and sugar.
Add noodles to soup. For the dried noodles break them into small pieces and cook in the soup for the last 4-5 minutes, or for the pre-cooked variety, chop finely and stir in at the end of cooking time.
Toss the noodles with chopped pan-fried prawns, garlic, soy sauce and mint. Add in rocket leaves and serve at room temperature.
Add the noodles to miso soup to make a simply warming easy light meal.
Make a delicious light noodle salad with flaked canned tuna, tossed with spring onions, baby spinach leaves and sesame seeds and a wasabi flavoured vinaigrette.
Once you open a packet of dry Japanese noodles, keep them in an airtight container.