China · Home-style
Spicy Cold Buckwheat Noodles
Buckwheat noodles cooked in a spicy peanut and milk broth with baby cabbage and lettuce, ready in minutes.
Cold buckwheat noodles in a warm soup is a modern combination that suits a weeknight, when there is time for one pot and nothing else. The peanut butter and whole milk soften what would otherwise be punishing chili heat, which is why the broth can drink like a sauce. Buckwheat adds a grey, nutty character that stands up to heavy seasoning without turning to paste.
Ingredients
- semi-dry buckwheat noodles100 g
- baby chinese cabbage8 pieces
- lettuce6 pieces
- hotpot base paste25 g
- peanut butter15 g
- whole milk150 ml
- light soy sauce6 ml
- chili oil10 ml
- vinegar20 ml
- Sichuan peppercorn oil10 ml
- water500 ml
Directions
- 1
Wash the baby cabbage and lettuce and set aside.
- 2
Pour five hundred milliliters of water into a pot, turn the heat to high and add the buckwheat noodles and baby cabbage, waiting for the water to boil.
- 3
Once it boils, turn down the heat, add the hotpot base paste, peanut butter, milk, light soy sauce and chili oil, and cook for five minutes after it returns to a boil.
- 4
Add the lettuce and cook for two minutes more.
- 5
Add the vinegar and Sichuan peppercorn oil, turn off the heat and eat straight from the pot.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.