prepping refridgerated soba noodles
So, in my local store, the dried soba (buckwheat) noodles have English directions. The refridgerated ones do not. Of course.
- Do they have a similar cooking time? I've googled this, and all the recipes start with DRIED noodles.
- Is there any difference between refridgerated japanese noodles and dried? Is one better than the other?
With either, taste for doneness, don't focus on the time.
With the refrigerated ones, make sure they are loose when you put them in the pot. That may require adding them to the pot by the handful, teasing them apart as you do so.
As whether one is better than the other, why don't you try both and see for yourself? Neither are that expensive. The dry ones are usually cheaper, and convenient to have on hand. Taste and quality can vary within the types. Generally the higher the buckwheat proportion, the higher the cost, and the higher the presumed quality.
The refrigerated ones are usually fresher-- kindof like fresh pasta. It has a shorter shelf life, and as MsDP said, the cooking time is significantly shorter-- I do 6-7 minutes for regular soba and I haven't done fresh ones in a while (haven't seen them around, actually, but now you're making me curious), but 3 minutes sounds about right. You can taste it if you're not sure.
Cooks Thesaurus has a good comprehensive overview of various asian noodles here: http://www.foodsubs.com/NoodlesAsianO...
I'd say that the only advice you need is that fresh noodles, which is what I assume you have, need to be cooked for a fraction of the time as the dried (3 minutes according to this source).