Silky, chewy and thick, udon noodles are a slurpable ... Soba has a brownish tint with speckles from the buckwheat and, like udon noodles, can be enjoyed hot or chilled. Both noodles use a careful ...

Thick, chewy and incredibly moreish ... Swapping majority wheat flour for buckwheat makes these noodles much higher in fibre and protein than other types of Japanese noodles.

3. Roll out the dough into a square sheet 2mm thick. 4. Sprinkle buckwheat flour over the sheet and fold over a couple of times. 5. Cut the dough into 2mm square strips. 6. Boil the noodles for ...