Vegetable/Egg Soba Noodles:

Firstly, we will see what soba noodles is? Soba noodles are Japanese noodles made from buckwheat flour. Buckwheat flour is greyish, so the noodles have a dull grey colour, and it is gluten-free. Due to this, noodle is slightly brittle.

 As 100% buckwheat, gluten-free noodle tends to break, people add some wheat flour when preparing their noodles. Using the noodles as is, with 100% buckwheat, I needed to be extra cautious while boiling and cooling.

Earlier I did try it by adding honey and sesame as well. The advantage of sweetened with honey, it is like a one-pot meal. No need for a side dish 😀

But, if you want to relish with side dishes, you can make a savoury version by adding veggies and opt to add a bit of scrambled egg as well. Soba noodles do not need much seasoning. It has its earthy flavour.

Now we will see how to cook noodles as well as the preparation.


Soba noodles – 2 bundle

Spring onion bulbs or shallot – 2 tablespoons (chopped)

Veggies – 1 bowl ( beans, carrot, broccoli, cabbage, capsicum)


Pepper – little

Ginger – 1 tablespoon (juveniles) 

Garlic – 1 tablespoon (chopped) 

Soya sauce – 1 spoon

Vinegar – 1 spoon

Spring onion greens – to garnish (optional)


-Take water in a big vessel, add a little salt and a tsp of oil, boil. when water starts to boil, add noodles, and cook. When it Aldante, strain the water and keep it aside.

-Reserve the strained water to prepare side dish/Chinese curry (it is healthy as well as give an excellent texture to the prepared curry)

-Now cool the noodle and proceed towards seasoning.

-Take a wide wok, heat oil, fry garlic or ginger. You can add both as well. Add white spring onions or shallots and fry a little.

-Next, add chopped veggies, fry nicely. Add salt, soya sauce, vinegar, and fry for 2 minutes.

-Add cooled noodle and toss. Sprinkle salt, pepper and adjust the seasoning.

Suppose you are ok with the addition of egg, nothing like it. Go ahead, scramble a couple of eggs, add to noodle, serve your favourite Chinese side dish, or eat as it is and enjoy the wholesome meal.

Note: you can cook the noodle a little early and keep it under refrigeration. It gives an excellent result as well.

Buckwheat Dosa:

For some people, eating gluten -free is a necessity due to their sensitive gut or any other medical conditions. They normally prefer whole food without gluten , which is highly nutritious with many health benefits. As a good source of fibre, buck wheat is known for its low Glycemic index, hence it is safe to eat people with diabetic condition as well.

Buckwheat Is one such Super food and earlier I have posted Buck wheat honey Noodle recipe and now it is my experiment with the whole seed, which my sister has carried and got it for me. You must be wondering, why I have written Buckwheat as a seed? Yes! The name buckwheat causes confusion and usually people think that, it is some other form of grain and related to wheat. It is  seed of the flower from the plant, which belong to the same family as Sorrel and Rhubarb. The seeds are in triangular shape. These categories of seeds, which we normally consume as a grain is known as “pseudo cereals” and Amaranth and Quinoa are commonly used other pseudo cereals.

After seeing the seed/grain, I wanted to try our traditional Whole wheat dosa recipe by replacing whole wheat to Buckwheat. It tasted really good and loved the earthy taste and grainy texture, just like whole wheat. It is quick, no fermentation and instant recipe with all the goodness.

How I made:


Whole Buckwheat – 3 cups

Green chillies – 2

Ginger – ½ inch

Coconut – 1 cup (freshly grated)



-Soak Buckwheat after washing for a couple of hours.

-In a mixer grinder, put soaked buckwheat, little water, salt, chilli, ginger , coconut and make a batter.

-Batter should not be very thin and watery. It should be like idli batter consistency.

-Heat iron griddle. When it is hot, spread thin dosas, cook both the sides by pouring little ghee or oil.

-Serve with chutney or sambar.