HANNAH CHE · vegan recipes (@hannah__chia)

Aug 2019

you all know I’m a sucker for lazy cold noodle dishes, especially in the summer. this version comes dressed in irresistible Sichuan flavors— buckwheat noodles tossed in a zingy, spicy sauce of black vinegar and smoky red chili oil and served with shredded cucumber, scallions, and thinly sliced tofu. it’s fresh, satisfying, and takes 15 minutes to whip up. recipe below and in my latest blogpost (linked in profile ). have a wonderful wednesday 🐌 . . SPICY SICHUAN BUCKWHEAT NOODLES 8 oz buckwheat soba noodles 2 tbsp soy sauce or tamari 3 tbsp Chinkiang black vinegar* 4 tbsp Sichuan chili oil* with sediment (I used @momsmalasauce ) 3/4 tsp sugar or maple syrup 3 cloves garlic, minced 4 scallions, finely sliced 1 small fresh red chili pepper, seeded and sliced thinly (optional ) 1 small cucumber, peeled and julienned 4 oz pressed tofu*, sliced thinly to match cucumber strips Cook noodles according to package instructions, then rinse with cold water and drain. Place noodles in a bowl, add soy sauce, vinegar, chili oil, sugar, minced garlic, and chili pepper, and toss well. Chill in refrigerator (optional ). Serve in bowls topped with sliced scallions, julienned cucumber and cold pressed tofu. *for notes, substitutions, and recipe for homemade chili oil see my blogpost (linked in profile )