11 February 2021

With the Lunar New Year ushering in the Year of the Ox on 12 February, we’re turning our attention to the world of noodles – a dish eaten at this time of the year across Asia to bring health and prosperity in the months ahead.

In southern China, longevity noodles symbolise a long life and they are traditionally made from a single, long noodle strand. In Japan, a dish usually eaten on the eve of the new year is Toshikoshi Soba, which translates as ‘year crossing buckwheat noodle’.

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According to the Japan Talk website, “the long shape of the noodle symbolises the crossing from one year to the next” and as the “noodles are easily cut, they symbolise letting go of the regrets of the past year.” As we prepare to enter the Year of the Ox, there are plenty of regrets built up from the past crazy year of the COVID-19 pandemic that need leaving behind, so soba noodles it is!

We’re always up for a challenge here on KCC so we decided to try and make the noodles from scratch. After a plethora of almost perfect noodle posts on social media, including this one from Saida Mirziyoyeva, the Uzbek president’s daughter, making laghman – what could be easier…

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Hmm, it turns out that making these buckwheat noodles wasn’t so easy as it looked. After some trial and error, we mixed the buckwheat flour with some 00 (pizza) grade wheat flour and came up with a passable noodle.

Whilst not doing much on the longevity stakes, our noodles proved easy to cut, ensuring that all those regrets were left securely in the past!

Ingredients (for 4 servings)

• 160 g buckwheat flour
• 40 g 00 (pizza) grade wheat flour
• 200 ml water
• 10 ml olive oil

Method

• Sieve the flours together in a large bowl and then add the olive oil and mix with a wooden spoon. Slowly add the water and mix until the dough starts to come together (You might not need all the water – don’t add too much as you don’t want the dough to get too sloppy).
• Use your hands to mould the dough into a round shape and then knead it on a lightly-floured surface for 10-15 minutes. This will release the gluten in the wheat flour and help give the dough some elasticity. Wrap with clingfilm and leave to stand at room temperature for an hour.
• Break off small pieces of dough and roll between your palms and then on a lightly-floured surface until you have a noodle around 10-15 cm in length. The first ones turned out quite short, but persevere and you’ll get there – the process got easier the more we rolled. Be careful not to leave any cracks in the noodle as this will cause it to break when cooking.
• Cover the noodles with clingfilm and keep in the fridge until needed for cooking. Bring a large pan of water to the boil, add salt if you wish, and then add the noodles and boil for up to five minutes – they should be al dente and still have a bit of bite to them.
• Use a slotted spoon to transfer the cooked noddles into a pan of cold water to remove any starchy residues. Serve in a soup, as part of a stir fry or with a topping of your choice – here’s a mushroom-based topping that we made a couple of years ago that worked well with buckwheat noodles.