1. Cook the tartary buckwheat noodles, about 8 minutes;
2. Take out the noodles and let them dry for about 3 minutes;
3. Cut the green onion into sections, saute in a pot, add seasoning soy sauce, vinegar, minced garlic, sesame, sugar, Korean hot sauce, etc., set aside;
4. Put the dried whole-wheat noodles into a bowl, pour the sauteed green onions into the bowl together, and add the condiment sauce. I like to put the sesame sauce, which is super fragrant with it.
Tips:Tartary buckwheat noodles are easy and convenient to eat. They can be used as a hot pot meal, cold and fried. When the salad is cold, boil it in boiling water for 5-8 minutes, soak it until the noodles have no black hard cores. Soaking in cold water will have a better effect. Add your favorite seasoning or cold mix with vegetables for a better taste. The soup color is dark yellow or yellow-green in normal color. The color of tartary buckwheat flavonoids dissolved in hot water without any pigment addition, please rest assured and practical!
