【Korean】Cold noodles with buckwheat

Overview

How to cook 【Korean】Cold noodles with buckwheat at home

Tags

• staple food
• lunch
• students
• buckwheat cold noodles
• cucumber
• korean chili sauce
• rice vinegar
• seafood soy sauce
• spicy red fresh rice
• white sugar
• white vinegar

Ingredients

Steps

1. 1 Soba the buckwheat noodles in cold water. Soak for a while and knead the noodles loosely. Don't let the noodles stick together;

   

2. 2 Mince the garlic, chop the spicy rice, grind and chop the ginger into puree, or into large pieces, because I personally don’t like the taste of ginger;

   

3. 3 Put it into a container;

   

4. 4 tablespoons rice vinegar;

   

5. 5 tablespoons seafood soy sauce;

   

6. 6 tablespoons white vinegar;

   

7. 7 spoons of white sugar (my sugar spoon is a bit big), if you want a heavy taste, you can add more salt;

   

8. 8 Add 1 spoonful of chili sauce and mix well;

   

9. 9 Cut the cucumber into shreds, or add shredded lettuce;

   

10. 10 After the water boils, cook the cold noodles;

    

11. 11 It is easy to cook. Keep stirring to avoid boiling and overcooking. Use chopsticks to pick up the noodles. If they fall easily into the pot, turn off the heat;

    

12. 12 Rinse quickly with cold water;

    

13. 13 Add cucumber shreds;

    

14. 14 Pour the prepared sauce;

    

15. 15 I added it after forgetting the chili sauce😛;

    

16. 16 Mix well;

    

17. 17 The sour, sweet and spicy noodles are ready!