1. Prepare all ingredients
2. Soak kelp in water
3. After the bottom strips are cooked
4. Remove and let cool and drain
5. Add sesame oil and mix well to prevent sticking
6. Rinse the kelp and shred it
7. Remove the roots of the mung bean sprouts, put the mung bean sprouts in boiling water, boil them, and drain them out.
8. Put the kelp shreds in boiling water, simmer them, and drain them out
9. Wash and shred cucumber, mince garlic, mince shallots and set aside
10. Wash and shred the mustard, and chop the capers
11. Heat a wok, pour in a little oil, add mustard
12. Add capers, stir-fry and serve
13. All raw materials are ready
14. Put the noodles in a bowl, put sea scallops, mung bean sprouts, cucumber shreds, shredded mustard tubers, capers, minced garlic and green onion
15. Pour light soy sauce, balsamic vinegar, chopped pepper sauce, pepper oil, chili oil and salt according to taste
16. Just mix well
Tips:1. When cooking noodles, make the noodles after the water is boiled, and add some cold water on the way. After the noodles are cooked, remove them and immediately pass the cold water to make the noodles taste more chewy;
2. The sauce can also be added with sesame paste according to taste, peanut kernels and cooked sesame seeds will be more fragrant;
3. The side dishes can be selected according to your preference, such as shredded egg skin, ham, fungus, and dried radish are all good;
4. In summer, you must pay attention to hygiene when making cold noodles. The cutting boards of raw food and cooked food must be separated, otherwise it is easy to cause gastrointestinal diseases.
