How to Make Buckwheat Noodles
Buckwheat is a pseu-do grain and some people who are sensitive to wheat can tolerate it. Here's an easy way to make your own buckwheat noodles that are popular in Korea and Japan.
Dr. Karen Lee
large stock pot
+ about 5 tbsp Organic Buckwheat Flour
Sweet Rice Flour for elasticity
or more Water
Fill a large stock pot with water and bring to boil.
In a large bowl, add buckwheat flour, sweet rice flour and one cup of water. Mix thoroughly.
Knead the dough until all the water is incorporated. Check the texture. It should be like pizza dough but not quite as elastic. Add more water if needed.
Dust the cutting board with buckwheat flour
Cut the dough in quarters and roll out the dough with a rolling pin until the thickness is about ⅛"
Fold the rolled out dough in thirds and slice it in ¼" widths. Slicing them smaller may break the noodles so be careful.
Cook the noodles in boiling water for about 2-3 minutes or until cooked. Drain well and save to use.
How to Make Buckwheat Noodles https://www.drkarenslee.com/buckwheat-udon-noodles-recipe/