Any suggestions for wheat-free buckwheat noodles. I found them once upon a time ago at a Korean store but now they elude me. Anyone else have better luck? (Brand names?)

I order them (and other stuff) from:

http://www.goldminenaturalfood.com/

Disclosure:  I have no financial stake in this outfit.  Doing business with them has always been a pleasure!

100% buckwheat soba noodles brands available:

Eden Foods
Sakurai Organic
Mitoku

I think I've had the Eden brand buckwheat noodles in the past many years ago; if I remember correctly they are very hearty and filling.  

Buckwheat noodles complement peanut butter, satay, and tamari/soy sauces well.

Alia

thank you that was very helpful. They are nice in light soup as they are filling. I'm thinking broccoli, peanut sauce, sesame seeds....mmmmm....

Quoted from zola

...I found them once upon a time ago at a Korean store but now they elude me...

MOstly the common ones in asian stores contain wheat - however they do also have them made with Konnyaku {Glucomannan, they'll say Yam Flour in the Engrish ingred.} and/or Green Tea.

Quoted from zola

They are nice in light soup as they are filling. I'm thinking broccoli, peanut sauce, sesame seeds....mmmmm....

In Japanese and sushi restaurants, a dish or appetizer that is offered is cold or room temperature buckwheat noodles with a sesame oil based dressing, I think it is sprinkled with toasted sesame seeds.

Alia

Hi Zola,
I don't know if it's useful to you;
I find two brands of buckwheat pasta and in order of my preference they are Orgran http://www.orgran.com from Australia and La Finestra sul Cielo. http://www.lafinestrasulcielo.it from Italy. The first has a small rice percentage, but is quite good for me.
My two cent and enjoy !
Maria Giovanna

Thank you for sharing your two links with us, Maria Giovanna.

Alia

My usual recipe for buckwheat pasta is to boil with the minimum fire shortly (as you like it) and after I pour over some veggies(carrots, mushrooms, green veggies as spinach, Kale, savoy, radicchio briefly stir fried or leftovers) with ghee or olive oil and a little feta crumbled . In Italy the Japanese brands are very expensive and not at all of superior quality.
It's really satisfying to me.
Enjoy
Maria Giovanna

Thank you for sharing your preparation tip with us for the buckwheat noodles.

Alia

Orgran has Rice & Millet Spirals:  http://www.orgran.com/pasta/stoneground-natural.html

Vicki,
thanks for sharing!

Quoted from Alia_Vo

...a dish or appetizer that is offered is cold or room temperature buckwheat noodles...

They are great served cold. Once cooked, wash in cold water to keep them forming 'en masse'....
Finely grated Daikon root with just a splash of Tamari and/or Ginger in the cup or bowl.
Swirl a mouthful of noodle in the cup and eat. And repeat.
The 'Tsuyu' sold in jars/bottles in the Japanese Stores is the sauce used for Soba noodles.
Its generally a mix of Shoyu, Kombu/Dashi, Mirin, a splash of Sake and of course various other seasonings depending on the actual variety or flavour wanted (extra Dashi or grated Bonito, Toasted Sesame seeds and/or Layu {hot Seseame Oil}).

You can also try cold Green Tea with an Umeboshi Plum stirred in.