Cold Noodles

Name: Cold Noodles
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a catty Cold noodles; 1 or two Bean sprouts; a little seaweed strips; A Cucumber; 1/2 ginger; 5 cloves garlic; Nigen shallot; 1 Two Vitex Green Peppers; 2 spoons Rapeseed oil; 1/2 spoon Soy sauce; a little Sugar; 1/5 spoon Pepper noodles; 1/2 spoon Vinegar; 2 spoons Homemade Chili; 1/2 spoon sesame oil

by Yuxin Xinxin

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Cold noodles are a very famous snack in our Sichuan, not only in the snack bars on the streets and alleys. This dish is indispensable even in high-end restaurants. Traditional noodles usually contain bean sprouts and kelp shreds. Today I tried adding a bit of cucumber slices, the more refreshing flavor of cucumber is superb. In fact, the trick to making noodles is to have more oil. . . "

Cold Noodles

1. Peel the cucumber and cut it into thin slices. It must be peeled. The skin has a little bitterness and is not tasty. Salt for ten minutes and squeeze out the water when you want to eat.

2. Bean sprouts and kelp shreds are cooked and set aside.

3. Chop the shallots, chopped ginger and garlic, and set aside.

4. Prepare a large basin and pour the cold noodles into it. Then pour in rapeseed oil and stir evenly by hand. If the oil is not put in, the cold noodles will stick together in a while.