Cold Noodles
Main Course

Cold Noodles

timer 10 MIN
signal_cellular_alt Easy
person 4 servings
Recipe
Cold Noodles

About This Recipe

This refreshing and flavorful buckwheat noodle bowl is a perfect balance of textures and tastes, combining chewy noodles with crisp vegetables and savory toppings. Start by soaking dried tofu and blanching it with mushrooms for a tender bite. Thinly sliced ingredients add vibrant color and crunch, while nutty buckwheat noodles—cooked al dente and rinsed for a springy texture—form the hearty base. A rich chicken broth enhances depth, and a zesty sauce of soy sauce, chili powder, sesame oil, and vinegar ties everything together with a spicy, tangy kick. Easy to assemble yet packed with umami, this dish is ideal for a light yet satisfying meal. Perfect for warm days or whenever you crave something fresh and wholesome!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • buckwheat noodles 100g
  • dried tofu 50g
The aromatics
  • mushrooms 50g
  • chicken broth ½ cup (120ml)
The sauce & seasonings
  • soy sauce 1 tbsp
  • chili powder ½ tsp
  • sesame oil 1 tsp
  • vinegar 1 tbsp

menu_book Directions

1
Step 1
Step 1
Soak the dried tofu in water to soften it, then blanch it with mushrooms in boiling water and set aside. Cut all the other ingredients into shreds.
2
Step 2
Step 2
Boil water and cook the buckwheat noodles until they are done, then drain them.
3
Step 3
Step 3
Rinse the noodles in cold running water twice.
4
Step 4
Step 4
Fill a bowl with half a bowl of chicken broth.
5
Step 5
Step 5
Put the cooked buckwheat noodles into the bowl.
6
Step 6
Step 6
Arrange all the prepared ingredients on top of the noodles.
7
Step 7
Step 7
Drizzle with a sauce made from soy sauce, chili powder, sesame oil, and vinegar.
8
Step 8
Step 8
Mix everything together and it’s ready to eat! Delicious!

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