Cold Noodles
by Melancholy Potatoes
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Take a large bowl, pour the light soy sauce, apple cider vinegar, fresh shellfish, umami sauce, salt, chicken essence, and sugar, and then add the squeezed pear juice (a pear and a small amount of water are squeezed into the juice with a cooking machine).
2. Add appropriate amount of water to taste the saltiness of the soup. It should be sweet, sour and salty, with a heavier taste, otherwise the taste will not be strong after adding cold noodles. Put the prepared soup in the freezer room of the refrigerator for an hour. Yes, you read it right. It is frozen or not. This kind of cold noodle soup is cool enough. It is best to have a little scum so that there is no need to add ice. So use stainless steel pots for soup.
3. I bought the moist cold buckwheat noodles. You don’t need to soak them in advance. The cold water pot will be ready three minutes after boiling. The cooked cold noodles will be cooked with cold water several times until there is no foam.
4. Shred cucumber, sliced red pear and pear, boiled egg and cut open, slice beef with sauce, and cut spicy cabbage into cubes.
5. Put the cold noodles in a large bowl with controlled dry water, pour the cold soup, arrange the prepared ingredients, and add a small spoonful of Korean hot sauce to eat.
6. It’s 35 degrees outside, and I’m eating cold noodles while blowing on the air conditioner at home. Is there anything more comfortable than this?
![[korean] Cold Noodles Mixed with Buckwheat recipe](https://img.simplechinesefood.com/9d/9d5d27a526c221d18ca1a3a577fa7132.jpg)
