BBQ-Style Buckwheat Noodles
Tender buckwheat noodles tossed in a rich, smoky sauce with warm garlic and aromatic cumin. This quick stir-fry comes together in under an hour and delivers big BBQ flavors without the grill.
Story
These chewy buckwheat noodles absorb the savory sauce beautifully. The combination of garlic, chili, and cumin creates that classic grilled kebab taste you love.
Ingredients
dried buckwheat noodles (or cellophane noodles)
200g
garlic cloves, minced
4
garlic chili sauce
2 tablespoons
oyster sauce
1 tablespoon
chili powder
1 teaspoon
light soy sauce
1 tablespoon
dark vinegar
1 teaspoon
dark soy sauce
1/2 teaspoon
cumin powder
1 teaspoon
sugar
1 teaspoon
salt
1/2 teaspoon
chicken powder
1/2 teaspoon
cornstarch
3 tablespoons
vegetable oil
2 tablespoons
Instructions
1
Soak the noodles
Place dried buckwheat noodles in a large bowl. Cover with warm water and soak for 40 minutes until softened. Drain and squeeze out excess water.
2
Make the sauce
In a small bowl, mix together soy sauce, dark vinegar, dark soy sauce, cumin powder, sugar, salt, and chicken powder. In another bowl, stir cornstarch with equal parts water to make a slurry.
3
Bloom the aromatics
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry for 30 seconds until fragrant. Add chili powder, garlic chili sauce, and oyster sauce. Cook for another minute, stirring constantly.
4
Simmer and thicken
Add 1 cup of boiling water to the wok. Pour in the mixed seasoning sauce and bring to a gentle boil. Slowly drizzle in the cornstarch slurry while stirring, cooking until the sauce thickens to a glossy consistency.
5
Finish the dish
Add the soaked noodles to the sauce. Toss and stir for 3-4 minutes until the noodles are well coated and have absorbed the flavors. Remove from heat and serve immediately.
