Spicy Cold Buckwheat Noodles
Sichuan-style cold noodles with thinly sliced cucumber and pressed tofu. It’s simple to make and irresistibly delicious, with the perfect amount of acidity and heat.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 3 1x
- Category: Main
- Method: Cook
- Cuisine: Chinese
Ingredients
Scale
- 8 oz soba noodles
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2 tbsp soy sauce or tamari
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3 tbsp Chinkiang black vinegar*
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4 tbsp Sichuan chili oil, with sediment*
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3/4 tsp sugar or maple syrup
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3 cloves garlic, minced
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4 scallions, finely sliced
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1 small fresh red chili pepper, seeded and sliced thinly (optional)
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1 small cucumber, peeled and julienned
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4 oz pressed tofu*, sliced thinly to match cucumber strips
Instructions
- Cook noodles according to package instructions, then rinse with cold water and drain.
- Place noodles in a bowl, add soy sauce, vinegar, chili oil, sugar, minced garlic, and chili pepper, and toss well. Chill in refrigerator.
- Serve in bowls topped with sliced scallions, julienned cucumber and cold pressed tofu.
Notes
- *Chinkiang vinegar can be found in any Asian grocery store; it’s a deeply colored, full-bodied black vinegar made from fermented rice. If you can’t find it, substitute with clear rice vinegar or lime juice + a dash of balsamic vinegar.
- I used five-spice pressed tofu, but any kind of baked or marinated firm tofu will work.
Find it online: https://theplantbasedwok.com/spicy-sichuan-buckwheat-noodles/
