Name: Cold Noodles
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g noodles; Some sesame oil; 1 spoon Soy sauce; Some Oyster sauce; 1 spoon Very delicious; 1 spoon (slightly spicy) Tempeh sauce; a little salt; Some Sugar; Some garlic; Some chopped green onion

Cold Noodles

by Travel with the wind cheng

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

In the hot summer, my appetite is greatly reduced, and sometimes I can’t eat a few bites after working in the kitchen for a long time. Occasionally a small cold noodle for a change of taste is also a good choice in summer! There are many flavors of cold noodles, with any combination of ingredients! Hot and sour, sweet and salty, free to control according to your own preferences. In the scorching summer, the scorching heat is unstoppable, hurry up and have a bowl of real small cold noodles, which is so cool~~"

Cold Noodles

1. Add an appropriate amount of water to the pot and boil the noodles into the pot and cook for 30 seconds to 1 minute.

2. The noodles are picked up and filled with cold water in a rice basket to cool the noodles.

3. Wait for the noodles to drain, add a little cooking oil and mix well to spread the noodles.

4. Wrap the plate with plastic wrap so that it won’t be air-dried, and you can also put it on the next day before mixing.

5. Refrigerate in the refrigerator for 1 to 2 hours.

6. Sauce: salt, sugar, light soy sauce, oyster sauce, very fresh, sesame oil, minced garlic.

7. Put it on the pot and warm it up and take it out for later use.

8. Take the cold noodles out of the refrigerator. At this time, the noodles are very strong.

9. Pour the sauce and add a spoonful of tempeh sauce.

10. Sprinkle chopped green onions at the end.

11. A bite is very cool and enjoyable.

12. Finished picture

Tips:
When choosing the thick noodles, you can also directly ask the seller and they will tell you which one to use. It is the most important thing to cook noodles. Don't cook them too thoroughly. Generally, it's better to be mature. When the noodles are mixed with oil, be sure to wait for the water to drain. No water can be seen on the surface, and the noodles have begun to stick together. This is the best time to mix. Keep the noodles in the refrigerator. If you don’t like too cold, the time can be controlled by yourself. If you like constant temperature, you don’t need to refrigerate. This step can be omitted. I personally think that mixing after refrigerating in summer will be more effective and cooler!