The savoury nuttiness and slight chewiness of of buckwheat noodles work surpisingly well with this slightly tangy, coriander-fragrant dressing, found all over southeastern China. This is an easy, very moreish starter to share with a group, or a light-ish lunch for two.
225g Chinese buckwheat noodles
1 cucumber
1 bunch of coriander
6 tbsp cold chicken stock (or Chinese chicken stock granules dissolved in water)
1 tbsp light soy sauce
1 tsp black vinegar
a pinch of sugar
1/4 tsp sesame oil
1 tbsp Sichuan pickled chili paste (we like this one from Laoganma)
Cook the buckwheat noodles according to packet instructions (usually 1 minute or so), then lift out and immediately plunge into cold water til completely cool. Drain well and place into a large mixing bowl and set aside, uncovered.
Slice the cucumber into fine slivers, and pick the leaves from the coriander.
Mix together the chicken stock, soy sauce, vinegar, sugar and sesame oil. Check for seasoning, then adjust to taste. Pour over the cooled buckwheat noodles and mix very well. Allow to sit for 15-20 minutes to absorb the sauce, then stir in the chili paste, the cucumber and coriander, and serve as soon as possible.