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There may be more g-f soba noodles available now; that's changing in leaps and bounds.
When the center of the noodle is the same color as the outside, and the noodles are firm yet tender to the bite they are done.
OK guys, what we have here is a basic misunderstanding about how Japanese buckwheat noodles differ from semolina pasta.
I had thought Eden's soba was a super healthy option. Not so much when it reduces health care access. Read morePublished 5 months ago by Cedar
Great product. The one-star review is strictly because it can be purchased online directly from manufacturer EdenFoods for $85.10, plus $10 for FedEx Ground shipping. Read morePublished 12 months ago by DMG
Real deal. 100% buckwheat. YUMMMMMMMM. This is not only truth on packaging but also a very delicious noodle. A bit on the expensive side thou.Published 13 months ago by EddieR
This is an excellent alternative for those who are trying to watch what they eat. You need to rinse them with cold water after you are done cooking them in order to get them not to... Read morePublished 20 months ago by californiakisses
First thanks to everyone who reviewed. All of you assisted me with cooking a quality product.
These noodles mix well with just about any seasoning you can throw their... Read more
I was all excited to receive the substantial package containing the soba, but when I opened up the outer box and looked inside, I found this note on the inner package: "Made on... Read morePublished on January 9, 2012 by R. H. Lee
Boil, rinse in cold water, dash of sesame oil, then add your stir fried vegetables on top. OH SO GOOD.=DPublished on May 9, 2011 by Alvin
I am gluten intolerant. Most soba noodles have a blend of buckwheat (no gluten) and wheat (lottsa gluten) - at least those that I've found in our local stores, and I've checked a... Read morePublished on March 8, 2011 by Karla Karoma
I want to thank all the previous reviewers for providing wonderful cooking tips. I used Japanese soba sauce with a little wasabi and green onion, and sprinkled some shredded dry... Read morePublished on January 27, 2011 by Cathy