Dommy! went to a Korean grocer near her Mother's house when she came across a gold mine. She found a package marked "for restaurant use only" filled with 4 large servings of fresh Buckwheat Soba Noodles for $3. When we got home, we cooked some Bok Choy and made a beef broth and added tofu and we boiled the noodles separately. I wasn't paying attention to her cooking but after a short time the noodles came out Slimy and Clumpy. We were disappointed. Most of the sliminess went away when we rinsed then dunked the noodles in the soup. but the clumps of noodles didn't work themselves out.
Our previous experiences with Buckwheat soba has been frozen or dried and we haven't had those issues. We have 2 servings Left to work with. Any tips?