\u0027For anyone who doesn’t love soba (yet), this is our gateway recipe,\u0027 say Mike Le and Stephanie Le
Soba may be known as a buckwheat noodle, but you’ll often find it cut with wheat flour. Since this recipe is all about the noodles, Mike and Stephanie recommend choosing one that contains a high percentage of buckwheat flour so its natural nuttiness shines through.
. As with quinoa, it’s classified as a pseudocereal because it’s used in a similar way to cereal grains such as millet, rice or wheat.Article content
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