Boil 100g of buckwheat noodles in water.

Add cold water three times (50ml each) during boiling to make the noodles chewy and firm.

Turn off the heat and let the noodles sit until the boiling water subsides.

Rinse the noodles in cold water to remove starch for a cleaner taste.

Prepare the sauce by mixing 2 tbsp soy sauce, 2 tbsp water, 1 tbsp mirin, and 0.5 tbsp stevia in a bowl.

Add the drained noodles to the bowl and drizzle 2 tbsp sesame oil over them.

Top with seaweed flakes or crushed seaweed generously.

Crush sesame seeds by hand and sprinkle them over the noodles (about 4 tbsp).