ONETANG Spaghetti Gluten-Free Noodles| Whole Grain Buckwheat Spaghetti Pasta | Non-GMO | Lower Carb | USDA Certified Organic | 8 oz (3 Pack)

Unlike the majority of soba noodles, these are 100% buckwheat and therefore GF. This is notable, as most "buckwheat noodles" sold in the US, including on this site, contain at least some wheat. That's completely taboo for folks with celiac, and bad for others with special diets that exclude or limit wheat. Onetang noodles cook in a jiffy. When done, pour them in a strainer, drain and rinse in cold water. Then reheat in a skillet with a bit of oil--toasted sesame is my fave--or add them directly to a stir fry or soup. They're compatible with many dishes. Admittedly, Onetang noodles are expensive. But if you can afford them, you won't regret your investment.

100% buckwheat, so it has much more flavor than wheat pasta. It does tend to stick together after cooking. Instructions say simply "Bring a pan of water to boil". That's rather vague. I say use more water than you would for spaghetti, check for doneness when it gets flexible, and toss with a splash of oil immediately after draining. Better yet, saute some garlic in olive oil when the the pasta is almost done, mix it in and top with some cilantro, parsley or herb(s) of your choice.

This is gluten free and cook up well and taste good. Very well packed and 3 individual pack that is then cellophane over the 3 boxes of noodle. Price is a little more than I wanted to spend. It's good for you so I may buy this again.

These noodles are on par with another 100% Buckwheat Noodle brand I found at Whole Foods but at a much affordable price. Tried numerous types and brands of Buckwheat Noodles from versions including “Wheat”, Tapioca, Rice, etc from Asian super markets but they tasted bland with the typical gluten texture. Nothing better than that earthy warm flavor of Buckwheat with that signature bouncy chew. I’m not celiac or live the gluten-free trend but I have a newfound appreciation for 100% Buckwheat noodles solely on its flavor and texture. I’ve noticed a lot of user errors with many people in the reviews and in general not cooking these noodles properly then end up with a disappointed mushy mess. You can’t cook these like normal Wheat noodles by dumping them together in a small pot of boiling water and leaving it hoping for the best. - Bring half pot of water to rolling boil then switch to medium heat - Slide/Spread Buckwheat Noodles at a horizontal angle midair into the water to help separate them as they hit the hot liquid. - Quickly but gently push them around side to side every couple seconds with a wooden spoon for 8-10 minutes to prevent clumping and sticking to pot. Test a strand for doneness (Al-Dente or Soft depending on your preference). - 1 minute before finish: Get a strainer with a colander that can fit in a large bowl of iced water ready. - Remove noodles quickly with strainer into colander and gently whisk the noodles thoroughly in iced water bath until the texture firms up into individual loose strands. - Lift colander out to drain and serve on top of an empty bowl then dip and slurp away with the sauce of your choice (Tsuyu Sauce, Naengmyeon broth, etc). *I personally like to keep the boiled Buckwheat water and chilled colander water + drain drippings to drink after eating all the noodles. Pure clean Buckwheat flavored water with all the vitamins/minerals that may have leeched out during the cooking process. Refreshing! Update: Since posting this review, I noticed the price jump from $12 to $17 now. I was planning to buy more in bulk but might hold back now until price comes back down. Very few 100% Buckwheat Noodle brands and quite pricey already.

Yes they will stick if you don't follow the instructions. Mine stuck some but wasn't bad at all. Organic and good quality. Great price! Cooked fast Gluten rice texture I used for spicy cold korean noodles and was amazing.

I have been eating 100% buckwheat (soba) noodles for a few decades. Normally they are quick to cook and very tasty with a nutty flavor, and the texture feels like a real noodle. As soon as I opened the box I could see they weren't made of buckwheat. They looked like some kind of rice noodle that was dyed a light brown. They did not cook up well, and they remained chewy no matter how long I cooked them. I tried to eat them, but they were so off-putting I started to become nauseous and had to throw away the entire meal. I tossed all the boxes into the trash immediately. I should have know the price was too good to be true. Please, do yourself a favor and stay away from this brand.

I can’t eat wheat, and I’ve tried every gluten-free pasta there is. Buckwheat is not related to wheat. It's the nutritious seed of an herbaceous plant, and has a very earthy flavor that you have to get used to. I eat cooked buckwheat groats for breakfast, and they do have a strong flavor. I was expecting this pasta taste the same way, but it really doesn’t. It’s got a very neutral flavor and a great texture. What I really like is that the noodles aren’t very starchy and don’t stick together like rice noodles tend to do. It does have a grayish color, but once you put sauce on it you don’t notice it. Love these noodles! I wish they made them in different shapes.

They were good, but I wish they were a little thicker.