Soy Sauce Tossed Buckwheat Noodles

Method3 steps

1. 1

   Cook the Noodles

   煮熟面条

   Boil the buckwheat noodles in cold water until cooked, about 8–10 minutes, then drain and set aside.

   荞麦面下冷水煮熟，8-10 分钟后捞出沥干备用

   ⏱10 min

   • 💡 You can start with either cold or boiling water; just watch the doneness of the noodles.冷水下锅或开水下锅均可，注意面条熟度
   • 💡 Rinse the drained noodles under cold water for a chewier texture.捞出后过一遍凉水口感更劲道
   
2. 2

   Prep the Vegetables

   处理配菜

   Wash the cucumber and carrot, then cut them into even small strips.

   将黄瓜和红萝卜清洗干净，切成均匀的小条

   ⏱5 min

   • 💡 If you're skilled with a knife, julienne them into fine strips so they hold the sauce better.刀工好的可以切细丝，更易挂汁
   
3. 3

   Season and Toss

   调味拌面

   Place the buckwheat noodles, cucumber strips, and carrot strips in a bowl, add Lao Gan Ma sauce, and toss to combine.

   将荞麦面、黄瓜条、萝卜条放入盘子，放上老干妈酱料，搅拌均匀

   ⏱2 min

   • 💡 Tip: toss from the bottom of the bowl upward for even coating.建议从碗底向上翻动搅拌