My plans to cook stewed and roasted things evaporated in this week’s shimmering heat, and I searched for something to make that was cool but filling and energizing. The liang fen (cool seasoned bean starch noodles) from the street vendors are more like lukewarm fen right now. (I did make a fantastic mango lassi with dead ripe mangoes, sweet plain yogurt, and a little lemon juice, salt, and honey.)
This cold buckwheat noodle dish is adapted from a chowhound post. I was filled with doubt when making the recipe; it didn’t seem right. It turned out fantastic though and is a great make ahead, packable lunch. With two sliced hard boiled eggs and one cucumber (or more if desired) it would feed two generously, or three smaller appetites.
Mix together marinade: 3 tbs soy sauce, 3 tbs black vinegar, 5 tbs chicken or mushroom stock, 1 tbs dark sesame oil, 1 tbs sugar, 1 tbs prepared mustard (I used French’s). Stir til sugar is dissolved. Cook half a pound of thin buckwheat noodles just til al dente, drain, and stir hot noodles into the marinade. (It may seem soupy and not right, and the starch from the noodles will make the marinade cloudy. Don’t worry.) Cover the container and put in the fridge for at least two hours. During this time the noodles will soak up the marinade and get softer. Garnish with cucumber and sliced hard boiled egg.