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Quick Breakfast: Gluten-Free Cold Buckwheat Noodles
I had the good fortune of trying this at a friend’s healthy food shop once, and I’ve still thought about it ever since! I added my favorite peanuts for extra crunch, which makes it even more delightful. With just buckwheat and water as ingredients, it’s super clean, so anyone watching their diet can enjoy its […]
- Prep
- 9m
- Cook
- 15m
- Total
- 24m
- Servings
- 1
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Quick Breakfast: Gluten-Free Cold Buckwheat Noodles
| Ingredient | Amount |
|---|---|
| gluten-free buckwheat noodles | 70g |
| choy sum | as needed |
| egg | 1 as needed |
| roasted peanuts | 50g |
| garlic | 1 clove |
| bird's eye chili | 1 as needed |
| 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 |
- gluten-free buckwheat noodles70g
- choy sumas needed
- egg1 as needed
- roasted peanuts50g
- garlic1 clove
- bird's eye chili1 as needed
- wateras needed
- salta pinch
- oyster sauce1 tsp
- chicken bouillon powdera pinch
- sugara pinch
- light soy sauce1 tsp
- sesame oil1 tsp
Cooking StepsHow to cook Quick Breakfast: Gluten-Free Cold Buckwheat Noodles step by step
-
Step 1All ingredients lined up and ready to go!
-
Step 2Place 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!
-
Step 3Wash 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.
-
Step 4Drizzle 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!
Quick Breakfast: Gluten-Free Cold Buckwheat Noodles
I had the good fortune of trying this at a friend’s healthy food shop once, and I’ve still thought about it ever since! I added my favorite peanuts for extra crunch, which makes it even more delightful. With just buckwheat and water as ingredients, it’s super clean, so anyone watching their diet can enjoy its […]
Ingredients
- 70g gluten-free buckwheat noodles
- as needed choy sum
- 1 as needed egg
- 50g roasted peanuts
- 1 clove garlic
- 1 as needed bird's eye chili
- as needed water
- a pinch salt
- 1 tsp oyster sauce
- a pinch chicken bouillon powder
- a pinch sugar
- 1 tsp light soy sauce
- 1 tsp sesame oil
Instructions
-
All ingredients lined up and ready to go!
-
Place 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!
-
Wash 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.
-
Drizzle 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!
