Buckwheat cold noodles

Overview

Soba noodles contain 70% starch and 7%-13% protein, and the amino acid composition of the protein is relatively balanced, and the content of lysine and threonine is relatively rich. It is also rich in linolenic acid and linoleic acid that are beneficial to the human body. These two fatty acids play a role in lowering blood lipids in the human body. So in summer when we eat pasta, ordinary flour mixed with some buckwheat flour is not only more nutritious, but also has a particularly strong taste

Tags

• staple food
• noodles
• home cooking
• summer recipes
• lunch
• dinner
• balsamic vinegar
• buckwheat flour
• chili oil
• clear water
• coriander
• garlic
• light soy sauce
• millet pepper
• tomato
• white sesame
• plain flour
• salt
• sesame oil

Ingredients

Steps

1. 1 If making buckwheat noodles, the ratio of ordinary flour to buckwheat flour we put in is 2:1.

   

2. 2 Dried buckwheat noodles are sold in supermarkets, but this kind of freshly made buckwheat noodles can only be made at home. With Joyoung JYN-W3, you can easily make nutritious noodles.

   

3. 3 You can make more buckwheat noodles at a time, and if you can't finish it, just put it in a plastic bag and freeze it.

   

4. 4 Prepare the required ingredients.

   

5. 5 Make a bowl of sauce with 2 tablespoons of light soy sauce, a tablespoon of spicy oil, 1 tablespoon of salt, half a tablespoon of sugar, a little white sesame seeds, and 3 tablespoons of water. If you like spicy food, add chopped millet peppers.

   

6. 6 After the soba noodles are cooked, rinse them with cold water twice, drain the water, add chopped coriander and minced garlic to the cold noodles, pour in the sauce and mix well.

   

7. 7 Finally add a few slices of tomato.