| | |  | Noodles | Home » » » » Ka-Me Curly (Chuka Soba) Noodles, 5-Ounce Packages (Pack of 12) | | | | | | | Description: | | Product of Japan. | | | Features: | |
• Case of 12 5-ounce packages of Japanese curly noodles (chuka soba) (60 total ounces)
• Contains unbleached wheat flour; colored with saffron
• Quick-cooking; ready in five minutes
• Cook with meat or vegetables; use in soups or as a side dish
• Product of Japan
| | | Product Details: | | | Product Weight:
| 60.0 Ounces | | Package Length:
| 8.7 inches | | Package Width:
| 8.1 inches | | Package Height:
| 7.6 inches | | Package Weight:
| 4.3 pounds | | Average Customer Rating:
|  based on 3 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 3 customer reviews )
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Most Helpful Customer Reviews
1 of 1 found the following review helpful:
not for yaki sobaFeb 21, 2011
By Butch
"pops"
Thought this was the noodles for yaki soba, but a bit smaller..very tasty and good quality though..you can use them for a general purchase if you so desire..
2 of 3 found the following review helpful:
expensive but quick cooking and well receivedSep 03, 2007
By Dwight
I hate spending so much money on noodles when Italian style pasta is sixty cents for more than thrice the amount but these noodles cook fast (because they are the same noodles as in ramen packages) so they are perfect when you are in the rush to meet the demands of whiners.
1 of 3 found the following review helpful:
Misnomer, but great noodles all the same!May 14, 2010
By Chris S.
These are NOT soba noodles.
But they are good! As the earlier reviewer correctly indicated, they're the same type as ramen noodles. Think of this as essentially a double-pack of plain ramen noodles, without the extra packaging and without the flavor packet.
I use them for a quick sukiyaki-type of meal for 2-3 people (with apologies to true Japanese food-lovers, who won't be impressed by the shortcuts):
1) Cook a package of these noodles separately according to package instructions, drain, and keep warm (can be done almost at the end of the remaining steps, so that both noodles and meat/veggie topping are done at the same time).
2) Brown 1/2 pound of hamburger, breaking it into smaller and smaller pieces as it cooks.
3) About midway through the browning, add 1 very large chopped Spanish onion (or two smaller chopped onions) and 1-3 ribs of chopped celery to the pan, and keep stirring to soften those as well by the time the hamburger is fully browned.
4) Remove the meat, onion and celery to a large bowl, keeping them warm, while draining all (or most of) the fat from the pan. In the same pan, quickly saute a package of sliced mushrooms (small or large package, your choice), using fat from the beef if desired or just a little tap water to keep the mushrooms from burning if, like me, you want to eliminate the fat.
5) Toward the end of the sauteeing of the mushrooms, add a bold amount of minced fresh garlic and minced fresh ginger (optional) to the pan, stirring frequently to keep them from burning as they soften with the mushrooms.
6) Once mushrooms are just about cooked through, add one package of fresh mung bean sprouts, and stir for a minute or so until they're warmed.
7) Add 2 small cans of beef broth or consomme or 1 larger can or carton to the pan; add ground garlic or ground ginger if desired in place of fresh if you had omitted either of them back in step 5, add soy sauce to taste, mix with the reserved beef, onion and celery while the broth warms, and serve over noodles. Yum! Great for leftovers, too.
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