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Dried soba noodles with buckwheat - HAKUBAKU SOBA
Bag of Udon Thick Noodles, ITSUKI INAKA
Brand
DELIVERY AND RETURNS
Delivery delay :
1 to 3 working days for France, Belgium and Switzerland.
3-5 working days for other countries in Germany, Italy, Spain, United Kingdom, Netherlands, Denmark and Austria
3-5 business days for other countries via DHL
This item is shipped from our warehouse in France.
You can return or exchange an item within 14 days of receiving your order. For more information, see our Return Policy
Technical Data
| Capacity | 270 g |
|---|---|
| Product origin | Made in australia |
| Energy | 1337 kJ/319 kcal |
| Fat | 1.6 g |
| Carbohydrates | 63.2 g |
| wich Sugars | 0 g |
| Fibers | 2.8 g |
| Protein | 10.6 g |
| Salt | 2 g |
| Retention | Store away from moisture and sun in a cool, dry place. |
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3 sachets of buckwheat soba noodles - HAKUBAKU SOBA
Ingredients: Wheat flour, buckwheat flour (26%), water, salt
Preparation tips :
Put the noodles in a large amount of boiling water and cook for 4 min (no need for salt or oil). Drain and rinse with cold water. Drain again. To warm the noodles for a soup, immerse them for a few moments in hot water.
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One of the staples of Japanese cuisine is noodles, like rice. There are several kinds such as soba, udon, or somen which include traditional Japanese noodles, and ramen or yakisoba which have been influenced by Chinese culture.
Soba noodles (buckwheat in Japanese) have become the symbol of cuisine that is both healthy and refined. Buckwheat is gluten-free, rich in fiber and amino acids (vegetable proteins) as well as vitamins, the seeds of this plant are more and more prized for their nutritive qualities.
Buckwheat is certainly gluten-free but soba noodles are not 100% gluten-free. Wheat flour is added to bind the dough. The darker the sobas, the less wheat flour there is.
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