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.
Servings 4
Calories 114kcal
Equipment
- large stock pot
Ingredients
- 1 Cup + about 5 tbsp Organic Buckwheat Flour
- 2 Tbsp Sweet Rice Flour for elasticity
- 1 Cup or more Water
Instructions
- 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.
Nutrition
Calories: 114kcal | Carbohydrates: 24g | Protein: 4g | Sodium: 6mg | Potassium: 173mg | Fiber: 3g | Calcium: 12mg | Iron: 1.2mg