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Undated Handout Photo of cold buckwheat noodles from The Food of Sichuan by Fuchsia Dunlop (£30 Bloomsbury). See PA Feature FOOD Fuchsia Dunlop. Picture credit should read: Yuki Sugiura/PA. WARNING: This picture must only be used to accompany PA Feature FOOD Fuchsia Dunlop
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Nutrition Facts
Cold buckwheat noodles
Amount Per Serving
Calories 398 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 996mg43%
Potassium 623mg18%
Carbohydrates 74g25%
Fiber 11g46%
Sugar 1g1%
Protein 15g30%
Vitamin A 299IU6%
Vitamin C 5mg6%
Calcium 43mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Cold buckwheat noodles

Ideal for a quick vegetarian snack
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Chinese
Servings: 2
Calories: 398kcal
Author: Fuchsia Dunlop

Equipment

  • Saucepan
  • 2 bowls

Ingredients

  • 200 g dried buckwheat or buckwheat-and-wheat noodles
  • 2 small handfuls of finely chopped celery (1–2 celery sticks)
  • 4 tbsp thinly sliced spring onion greens
  • 1/2 tsp toasted sesame seeds

For the seasoning

  • 1/4 tsp salt
  • 4 tsp light soy sauce
  • 2 tbsp Chinkiang vinegar
  • 1/2 tbsp chilli oil plus 1 tbsp sediment
  • 1/2 tsp ground roasted Sichuan pepper (optional)

Method

  • Boil the noodles to your liking.
  • Divide all the seasonings between two bowls.
  • When the noodles are ready, tip them into a colander and quickly rinse under the cold tap, then drain well.
  • Divide the noodles between the bowls and mix well.
  • Scatter over the remaining ingredients and serve.

Nutrition

Calories: 398kcal | Carbohydrates: 74g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Sodium: 996mg | Potassium: 623mg | Fiber: 11g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 3mg