China · Home-style
Buckwheat Noodles with Chili Crisp
Cold buckwheat noodles with cucumber and radish, dressed with nothing more than chili crisp.
Buckwheat is a northern crop, but cold buckwheat noodles dressed with chili crisp belong to the small appetite of people who do not want to cook. The noodles are boiled in cold water rather than hot, which keeps them firm and stops the starch from turning them gluey. It is a two-minute dish once the water is on.
Ingredients
- buckwheat noodles100 g
- cucumber0.5 pieces
- carrot0.5 pieces
- chili crisp20 ml
Directions
- 1
Boil the buckwheat noodles in cold water for eight to ten minutes, then drain and set aside.
- 2
Cut the cucumber and carrot into small strips.
- 3
Put the noodles, cucumber and carrot on a plate, add the chili crisp and toss.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.