ShirakikuStyle Zaru Soba Noodles | Japanese Dried Buckwheat Instant Noodles with Yams Flavor | Contains Wheat flour Easy to Cook Asian Noodles 360g/12.7 Oz (Pack of 1)

These are really tasty noodles!You get three packs of authentic Japanese buckwheat noodles, and each pack includes three bundles. Each bundle makes two servings, so this is eighteen servings total. Theoretically. I’m usually a two-serving person but it really depends what you do with these.One bundle, tossed with some quickly stir-fried veggies (see picture) did make a complete (and healthy) dinner for me. If you’re making a large stir-fry, or adding teriyaki chicken or shrimp, or tempura, etc., each bundle would definitely be enough for two people when mixed in.I’m not a big yam fan but the amount of yam flavor in these noodles is perfect—it gives them a slightly sweet taste. They are delicious. They couldn’t be easier to cook. Boil them in some water for between five and ten mins, strain, rinse them off.The only drawback may be the price. I do think these are bit "spendy" for what they are, but they sure are tasty so I’m giving a big thumbs-up!

I bought these because I wanted a wheat alternative. They contain wheat and I didn't know that until after I bought them. can't use 'em

Caesar salad noodles, just follow the directions, and they turned out great. We use this one night as a bed for some chicken. Amazing.

Instead of 3 soba packages this was 1 package of 3 small serving bundles of noodles. Since every small package of soba at my local grocery has 3 serving bundles of noodles for a little less than $5 (organic even), I expected this $13 "pack of 3" to contain 3 packages of 3 servings each. Calling this a 3-pack and charging $13 is like selling a single bag of potato chips, calling it a 100-pack and charging $350.

These soba noodles taste wonderful, especially when cold and dipped in tsuyu sauce. They are also perfect for the variety of soba recipes that I have in my recipe collection. In these other recipes, the noodles are usually served cold in a salad-like dish. These particular soba noodles use yam flour in addition to buckwheat, with the emphasis still on buckwheat. My palate memory isn't good enough to distinguish the difference in taste between these and the non-yam brand I normally use. I might be able to in a side-by-side comparison, but the difference must be subtle.Like all dried soba noodles, these are brittle until boiled, and then they keep their shape and structure for eating with chopsticks. Each bundle makes enough noodles to serve two, maybe three, people. My husband and I have leftovers with one bundle, although we do supplement with other food for dinner. The current pricing is a little more than double what I pay in the supermarket; however, if you can't find soba noodles in your area, it's worth paying more for these imported noodles. If you want soba, nothing else can substitute.-- Debbie Lee Wesselmann

These were done in 7 minutes just like the directions say. The flavor was unique though not impactful. It's really easy to make a good meal with these. I used one bundle per person, which was a lot but we finished it. The picture with the bowl is one bundle of noodles.

If you're a fan of soba or just looking to try something different at home, these are great. They are so easy to cook to perfection, just boil water, toss them in and boil for 6-7 for perfectly cooked soba every time.. I've made both a hot and a cold dish with these so far, and both have been delicious.

Soba is notoriously finicky. Soba is not so smooth. Buckwheat is not a grain, it's a fruit seed, so it's a little bit coarser in texture than regular wheat. Since buckwheat is gluten-free, the noodles need some wheat to form gluten bonds and hold the noodle together. For a dried noodle to hold together, you need even more gluten, so there's a higher percentage of wheat and wheat flour is listed as the first ingredient on this package. If you're looking for a high-quality soba noodle, it should say buckwheat as the first ingredient, not wheat. It's a law in Japan that you have to use more than 30 percent buckwheat flour to label something as soba. The soba that is largely available in the U.S. is majority wheat. Yam flour is also used in these Soba noodles as a binder that helps keep the noodles together, without overwhelming the flavor of buckwheat the way that regular wheat might. The outcome is slippery, flavorsome noodles. It might be less traditional, but it protects the integrity of the noodle. These soba noodles do not have a very long shelf life. They got sticky and clumpy within 30 minutes. Be sure to cook these noodles right before you sit down to eat, if you want to enjoy them. A splash of sesame oil after rinsing would keep them from sticking.