A delicious Quick Breakfast: Gluten-Free Cold Buckwheat Noodles recipe.
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Quick Breakfast: Gluten-Free Cold Buckwheat Noodles
Other★ Easy24min
IngredientsWhat you'll need for Quick Breakfast: Gluten-Free Cold Buckwheat Noodles
| Ingredient | Amount | Notes | |
|---|---|---|---|
| gluten-free buckwheat noodles | 70g | ||
| choy sum | as needed | ||
| egg | 1 | ||
| roasted peanuts | 50g | ||
| garlic | 1 clove | ||
| bird's eye chili | 1 | ||
| water | as needed | ||
| salt | a pinch | ||
| oyster sauce | 1 tsp | ||
| chicken bouillon powder | a pinch | ||
| sugar | a pinch | ||
| light soy sauce | 1 tsp | ||
| sesame oil | 1 tsp |
Cooking StepsHow to cook Quick Breakfast: Gluten-Free Cold Buckwheat Noodles step by step
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Step 2 DetailPlace the egg in cold water, bring to a boil and cook for 7–8 minutes. Transfer to cold water, peel, and cut in half. Cook the buckwheat noodles starting from cold water until they reach your preferred tenderness, then rinse under cold water twice — this makes the noodles springy and chewy!
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Step 3 DetailWash the choy sum and blanch until cooked, then drain. Prepare the dressing: mince the garlic and bird’s eye chili, then mix with salt, oyster sauce, chicken bouillon powder, sugar, light soy sauce, and a splash of water.
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Step 4 DetailDrizzle sesame oil over the buckwheat noodles and toss to coat. Pour the dressing over and mix well. Arrange the choy sum on a plate, add the noodles, top with the halved egg, and scatter roasted peanuts on top. Serve!
