Sichuan Chili Sauce Cold Buckwheat Noodles
Cuisine: Chinese
Buckwheat noodles is what defines Sichuan Chili Sauce Cold Buckwheat Noodles, a home staple dish.
2 / 5
★★☆☆☆
475 kcal
Ingredients
- Buckwheat noodles
- Cucumber
- Carrot
- Lao Gan Ma (Chili Crisp/Greasings/Pepper Sauce)
Steps
- Cook buckwheat noodles in cold water. Boil for 8-10 minutes, then drain and set aside.
- Cut cucumber and radish into small strips.
- Place buckwheat noodles, cucumber, and radish in a plate. Add Lao Gan Ma and toss to mix.
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Notes
Sichuan Chili Sauce Cold Buckwheat Noodles are sweet and sour, yet refreshing and smooth; they are a simple, fast home-style cold tossed noodle dish. Buckwheat noodles are rich in dietary fiber and protein. Paired with cucumber and carrots, they add a refreshing texture and vitamins for a balanced nutritional profile. You can have it done in just a few steps—boil noodles, cut vegetables, and mix in the sauce—which is very beginner-friendly, generally taking about 20 minutes. The flavor is even better when chilled.
Estimated Cooking Difficulty: ★★
Estimated Calories: 475 kcal
Group: Sichuan Chili Sauce Cold Buckwheat Noodles
Per serving:
- Buckwheat noodles 100 g
- Cucumber 0.5 root
- Carrot 0.5 root
- Lao Gan Ma 20 ml
Additional notes:
- The buckwheat noodles taste better if chilled in the refrigerator after draining.
- Accessories can be chosen according to personal preference, such as shrimp or minced meat.
- The sauce can be changed according to personal preference, such as peanut butter or sesame paste.
- Buckwheat noodles have almost the same calories as other noodles, so they are not suitable as a weight-loss staple.