Cold Tossed Buckwheat Noodles with Mung Bean Sprouts
A Chinese recipe for Mung Bean Sprouts with Buckwheat Noodles, featuring buckwheat noodles, mung bean sprouts, cilantro, minced garlic, and sesame paste.
Ingredients
Buckwheat noodles
to taste
Mung bean sprouts
to taste
Cilantro
to taste
Minced garlic
to taste
Sesame paste
to taste
Instructions
1
Step 1
Prepare all ingredients.
2
Step 2
Add water to a pot and bring to a boil. Blanch mung bean sprouts until cooked, then set aside.
3
Step 3
Combine white sesame seeds, light soy sauce, rice vinegar, sugar, salt, chili powder, and Sichuan peppercorn powder in a bowl.
4
Step 4
Heat oil in a pot until it just starts to smoke slightly, then pour it over the seasoning bowl.
5
Step 5
Stir thoroughly to combine.
6
Step 6
Add an appropriate amount of purified water to the sesame paste and stir until fully diluted and smooth.
7
Step 7
Cut cucumber, cilantro, and minced garlic into pieces.
8
Step 8
Combine all prepared ingredients in a large bowl.
9
Step 9
Pour the prepared seasoning sauce and thinned sesame paste over the mung bean sprouts.
10
Step 10
Toss to combine evenly.
11
Step 11
Add water to a pot and bring to a boil. Add buckwheat noodles and cook until done.
12
Step 12
Rinse the cooked buckwheat noodles under cold boiled water to achieve a refreshing, smooth texture.
13
Step 13
Transfer the buckwheat noodles to a serving bowl.
14
Step 14
Place the mung bean sprouts on top of the noodles.
15
Step 15
Toss well and serve.
