Sunday night dinner was stir-fry with soba noodles, leftover roast chicken, carrots, celery, red bell pepper, mushrooms, broccoli, and the drippings from the deglazed chicken roasting pan. I worked out how to cook this new brand of soba noodles—add to boiling water, and when it returns to a boil, drain immediately. Cooking it the way I did the last brand, or the way this brand states on its label, creates mushy, flavorless noodles.
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