The original Japanese Nissin Soba Ramen, Chili version ...

In Japan, buckwheat is due to limited growing opportunities for a long time no longer the only soba basic component. The "original" a) is that the soba noodles from Japan, b) that they have the right consistency and c) that they contain the necessary original side dishes. However, a distinction is made in export noodles no longer between "wheat 00" and buckwheat share, since the latter is less than the normal wheat - and this must not be expelled. Nevertheless, by Nissin THE Soba who come closest to the original - even for my Japanese friends / Dinnen who live outside Japan.

Update April 2014: NISSIN seems the pasta most recently - but according to the original recipe - manufacture directly in Europe. However, I have personally been no difference, whether taste or regard, note the ingredients. Get more information then attach on to my next order here.

I turn to the Japanese Pfannenbrat preparation:
In a pan I spend some sesame oil with sliced ​​scallions geschnitteten, leeks do's of course too :), Chinese cabbage or radicchio, depending on the season and vapors These vegetables briefly.
Then the 25o ml of water coming to the content of Gemuesebeutels and broken in the right size pasta (that may indeed every / r different long :). Shortly afterwards, bring cover to boil. Then lid and stir. After about 2-3 minutes everything is in place at all - then "roll" the contents of the I Sossenbeutels over the noodles - saves debaucheries. Quick Stir - done!
And can refine each / r the Ramen as she / he wishes - the sky as the limit! Whether more shrimp, some chicken, or ... or ...

Who's even sharper like just something Flying Goose Sriracha Chili Sauce 455ml splash on the finished portion.

This Soba Ramen for me are the real deal.
Even Japanese girlfriends abroad use Nissin Soba, where you can find them. Of course, the Nissin Soba Bag Classic, 9 pack (9 x 109g), who it less sharp - rather like balanced, or for the small family.
Good Appetite!