3-PACK, 100% Buckwheat Pasta Noodles, Organic & Gluten-Free- 1.65lbs/ 3 servings per package

A 100% soba, a 100% what I was looking for. Most of the bad reviews are about the gummy texture. I can only guess that those people tried to prepare them like regular wheat noodles. However, soba noodles NEED to be rinsed under clear water after straining them otherwise, yes, they will be gummy. When I am done cooking, I rinse them under cold water. I mix them with a little bit of toasted sesame oil and good quality soy sauce. Sometimes I add roasted garlic and onion, or I top them with some green onion. I guess that if someone want to eat them with tomato sauce or something alike, first I'd suggest noodles that are not 100% buckwheat but if that's not an option, then I would rinse them well under lukewarm water and add olive oil to coat them. I would add pipping hot sauce and serve immediately.

I strongly recomend the king soba gluten free and 100% buckwheat

GREAT 100% BUCKWHEAT SOMEN NOODLES labeled Organic, made in China One ingredient: Buckwheat. Cooked easily and taste is nutty but not overpowering. Used in vegan stirfry. Made in China, label says "Organic", wish it was non-GMO but no indication of that. Glad to have at least found a single ingredient product.

A few years ago I was diagnosed with wheat intolerance. I had to make a lot of substitutes when it came to my food. Instant Ramen has been my comfort food since I was a child and it looked like I wasn't going to get to eat that again. Then I stumbled across these, they have lots of flavour thanks to these I can once again enjoy my instant ramen again.

It's been hard to find 100% buckwheat soba noodles locally, the stuff in the shops is almost all more wheat than buckwheat, but this is 100% buckwheat (that's what the label claims and certainly appears to be true). Never having lived in Japan I'm not a real judge, but it is what I've always imagined towari soba noodles to be. Love the taste, which is stronger than the more readily available stuff, and believe it to be a healthy addition to a varied diet, though others' opinions may differ on that point. It is a little trickier to cook than the more usual mostly-wheat-with-just-a-little-buckwheat stuff, as this sticks together more readily. But a little experimentation has taught me how to keep that from happening. Well worth the slight extra trouble.