soba noodles are different from yam noodles (called shirataki or konnyaku or konjac)
Soba noodles are thin light brownish noodles made from buckwheat flour and are served hot (as in a broth) or cold (with a dressing). They are very versatile and need no refrigeration and will last in the pantry for months just as regular spaghetti noodles do.
Shirataki or yam noodles are " low carbohydrate, low calorie thin, translucent, gelatinous traditional Japanese noodles made from devil's tongue yam" (Wikipedia). They have very little flavor of their own and pick up the flavor of whatever sauce or broth they may be cooked with. The noodles are usually found in Asian markets in the refrigerated section. They must be kept refrigerated until use (up to a year). The noodles may be rinsed prior to using as the liquid the noodles are packaged in has an odor that some may find unpleasant. You will find posts on the message boards referring to these as Miracle Noodles.
I use soba noodles in Asian cold pasta salads and the shirataki as a minor ingredient in sukiyaki. Thanks for bringing up this topic, because now I'll think about using these two more often!
Edited by: CHOOWY at: 6/19/2011 (12:21)
6/14/11 12:06 A
Yeah I love Soba Noodles myself I get them on the cheap and really they are quite versatile. The most common recipe I use is prepare them as directed on the package and I add tofu, any vegetables on hand and make a vegetable broth and steam some veg dumplings to go alongside, so freekin good.~
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41 5/21/11 10:50 A
I believe the soba noodles are different.The ones I buy are made from yam root,not the kinda yam we know,but they basically have no nutritional value but are very filling! And I don't have to cook them just let them soak in hot water to get rid of the fishy smell,I usuall let them soak for an hr.I did try the ones with added tofu,basically the same but for the extra carb,which is my main goal to reduce,I will stick with the others,waiting for my miracle noodles to show up,which I hope to like those because they have more variety of shapes. Gina
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1,466 5/20/11 9:18 P
I never had them either, but here is a recipe I am planing on making with the noodles:
Soba Noodle Stir-Fry with Spicy Almond Butter Sauce Yield: 4 servings Prep Time: 15 minutes | Cook Time: 15 minutes 8 ounces buckwheat soba noodles 1 red bell pepper, seeded and thinly sliced 1 cup shredded cabbage 1 cup broccoli florets 2 garlic cloves, minced 4 teaspoons minced fresh ginger 4 scallions, sliced thinly ˝ cup almond slivers Extra-virgin olive oil Crushed red pepper flakes (optional) For the Almond Butter Sauce: 3 tablespoons almond butter 3 tablespoons water 3 tablespoons unseasoned rice vinegar 2 tablespoons soy sauce 1. Bring a large pot of water to a boil and add a pinch of salt and a splash of olive oil. Add the soba noodles and cook until just tender, about 10 minutes. Drain, rinse with water and set aside. 2. In a large sauté pan or wok, heat a splash of olive oil over medium-high heat. Add the cabbage, red pepper and broccoli and sauté for 5 minutes. Add the garlic and ginger and continue to sauté for an additional 1 to 5 minutes, until desired crispness. 3. Remove vegetables from heat, add the noodles, and toss with the scallions, slivered almonds and crushed red pepper flakes, to desired spiciness. 4. To make the sauce, whisk together the almond butter and water until smooth. Then, whisk in the rice vinegar and soy sauce. Pour over the stir fry mixture, and toss to coat. Serve immediately.
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41 5/18/11 11:39 P
I have had two packages sitting in the fridge forever! I don't see an experiation date and they still look fine.I am really afraid to try them! may finally jump the shark and do it thursday! I did se a recipe to make your own and because they are not being packaged for retail they don't sit in the fishy smelling water.
I found mine at a Japanese store but have also bought them at Cost Plus and some grocery stores will sell them in the asian food section. If you can't find them in town see if you can have order them online. Totally worth it!
Just tried these last night. Half(!) the calories of regular pasta and added protein. I think I can eat pasta again! Used them in an asian noodle dish but can't wait to make fresh pesto with them. Mmmm.
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