Buckwheat Chile-Vinegar Sauce

Name: Buckwheat Chile-Vinegar Sauce
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (150 ml)
Cuisine: Asian
Ingredients: 2 Tbsp soy sauce (30 ml) Soy Sauce; 3 Tbsp Chinkiang vinegar (45 ml) Black Vinegar; 4 Tbsp chili oil w/ sediment (60 ml) Chili Oil; ¾ tsp sugar (3.75 ml) Sugar; 3 garlic cloves Garlic

Independent adaptation of a publicly published Hannah Che recipe. Not affiliated with, sponsored by, or endorsed by Hannah Che.

NOODLE SAUCE · BUCKWHEAT OR COLD NOODLES

In the published recipe, this is the noodle sauce for Sichuan buckwheat noodles.

Che's chile-vinegar sauce for buckwheat noodles.

Ratio

CHILI OIL 60 mlBLACK VINEGAR 45 mlSOY SAUCE 30 ml

Ingredients

Soy Sauce2 Tbsp soy sauce (30 ml)
Black Vinegar3 Tbsp Chinkiang vinegar (45 ml)
Chili Oil4 Tbsp chili oil w/ sediment (60 ml)
Sugar¾ tsp sugar (3.75 ml)
Garlic3 garlic cloves

Method

Pour to the lines in order (bottom → top): CHILI OIL, BLACK VINEGAR, SOY SAUCE.
Add by count: 5½ CLOVES GARLIC.
Season to finish: SUGAR (about 1½ tsp).
Cap the jar and shake until emulsified.

Get Buckwheat Chile-Vinegar Sauce + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Leave your email and lock the $39.99 + S&H founding jar price (first 500; $49.99 after launch).

$39.99 + S&H founding price · first 500 · $49.99 after launch

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass. Pour your pantry to the line, shake, done. No phone propped at the stove.

2 kitchens · 2 national awards

Buckwheat Chile-Vinegar SauceNATIONAL AWARD WINNEROn the jar: BUCKWHEAT
Soy-Garlic Chinkiang Eggplant SauceNATIONAL AWARD WINNEROn the jar: SOY-GARLIC
Fish-Fragrant Stir-Fry SauceNATIONAL AWARD WINNEROn the jar: GINGER-SOY
Pad See Ew SauceNATIONAL AWARD WINNEROn the jar: PAD SEE

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Hannah Che is a cookbook author working in Chinese / plant-based; recognized with James Beard Book Award: Vegetable-Focused Cooking 2023 (The Vegan Chinese Kitchen).

Adapted from a Hannah Che recipe (Hannah Che / The Plant-Based Wok (spicy Sichuan buckwheat noodles)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.9× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Hannah Che / The Plant-Based Wok (spicy Sichuan buckwheat noodles) (published as “Buckwheat Chile-Vinegar Sauce”). Full citation lives in Provenance.

Add to a jar