Recipes
Age-Soba (Soba Chips)
So crispy and delicious, it’s irresistible. Sprinkle some salt over freshly-made chips, and you’re hooked!
Ingredients
Fresh Soba (Slightly thicker Soba is best for this recipe)
Oil
Salt
1. Heat oil (enough for deep-frying) in a pan to 180°C.
2. Drop the fresh Soba into hot oil. Loosen slightly with chopsticks to prevent noodles from sticking together.
3. Once it turns golden brown, remove from oil and drain on a paper towel. Sprinkle with salt and serve.
You may also use the leftover bits and pieces from making Soba noodles, it works just as well. For light and crispy chips, it’s best to use Soba with less wheat flour. Store the chips in an airtight container, and keep away from humidity.
Curry Nanban (Curry Soba)
A joint concerto of Soba and curry. The wonderful aroma of curry is simply tantalising. In Soba restaurants, Nanban refers to spring onion, while Nanban-Karashi means red chilli.
Ingredients (4 servings)
| Soba | 4 portions |
| Chicken breast | 2 portions |
| Kake-Zuyu | 1.2l/40fl oz |
| Curry powder | 2 tbsp |
| Japanese curry paste | 4tbsp |
| Spring onion | 3 stalks |
| Cornflour | mixed with a little water |
1. Heat oil (enough for deep-frying) in a pan to 180°C.
2. Drop the fresh Soba into hot oil. Loosen slightly with chopsticks to prevent noodles from sticking together.
3. Once it turns golden brown, remove from oil and drain on a paper towel. Sprinkle with salt and serve.
You may also use the leftover bits and pieces from making Soba noodles, it works just as well. For light and crispy chips, it’s best to use Soba with less wheat flour. Store the chips in an airtight container, and keep away from humidity.