It's probably safe to say that we've all had a bad experience with gluten free pasta.. Whether you're using corn, quinoa or rice based substitutes they all tend to turn into mush when you cook them, even when you follow the package's directions. That's one of the biggest reasons we love soba noodles, they don't get mushy if you cook them properly.
We're here to help, next time you make a batch of gluten-free noodles and want them to have that traditional al dente bite, then try this:
Here's the step-by-step breakdown:
1. Cook noodles according to the package's direction, except take them out 1-2 min. before they are fully done.
2. Immediately remove the pot from the stove and drain the hot water.
3. Throw a few ice cubes into the colander, and run the noodles under super cold water.
4. When you're ready to serve, toss the noodles into the sauce (that was already warming) and allow them to quickly reheat that way.