Living in Hong Kong affords us the blessing of living with people from all over the world. I have friends from so many countries and that means learning about food from those countries.
This recipe is from my friend Yanzi. She grew up in China. She made this simple noodle dish for one of our Alpha lunches. It is flavorful, different from anything you may have made and easy to adapt to vegetarian eaters:)
If you are blessed with having someone from another country walk on your path, take the time to get to know their culture, their traditions and most importantly their cuisine!
This recipe is easily doubled or tripled. The packages of buckwheat noodles we buy come with three very small bundles of noodles. Each bundle is bound nicely with a small ring of paper. It is easy to make one, two or three servings.
1 bundle of an 8 oz package of Buckwheat Noodles
1 T pure toasted sesame oil
1 T Chinkiang Vinegar (black vinegar I used Gold-Plum brand)
1 T soy sauce
1/4 t sugar
2 T chopped cucumber
2 T shredded cooked chicken (we always use leftover chicken)
2 T fresh coriander or cilantro, chopped
2 T chopped salted or unsalted peanuts (optional and not used in this picture)
1. Cook noodles according to the package and drain
2. To make dressing: mix sesame oil, black vinegar, soy sauce and sugar in a small bowl and set aside
3. Add the cucumber and chicken to noodles. Next add your dressing and combine
4. Garnish with cilantro and peanuts