Cold Noodles in Tea Soup

Name: Cold Noodles in Tea Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Tartary buckwheat flour; 100g beef; 1 piece spiced corned egg; 1 piece Sydney; 50g Cherry tomatoes; 100g Cucumber

by Water spinach

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

As for cold noodles, the well-known Korean cold noodles have long been popular. Usually cold noodle soup is made from broth. The authentic method is a little troublesome. However, we can take a copy, I prefer a particularly convenient soup, and use refrigerated tea soup with seasoning instead. It can be a soup made with ready-made tea and seasoned appropriately, or you can use a more lazy way, such as buying ready-made iced black tea, iced green tea, winter melon tea, etc., just choose according to your own taste. The tea soup is refrigerated in advance, the noodles are fished, iced water is used, the ingredients are placed, and the tea soup is poured, and a bowl of summer refreshing noodles for office workers is completed. The taste is also different and fresh, which is really a welfare for lazy people.

Ingredients

Cold Noodles in Tea Soup

1. Boil the buckwheat noodles in a pot. After the water is boiled, cook for 3 to 4 minutes. Remove the dry water, rinse with cold water, and try to wash off the surface stickiness.

2. It’s best to have ice water again, so that the cold noodles will be more elastic.

3. Prepare various ingredients, cut cherry tomatoes, cucumbers, and Sydney into suitable shapes, cut the marinated egg in half, slice beef, and chop kimchi, and place the ingredients on the noodles in turn