1. Boil water in the pot, add the noodles and cook until there is no hard core
2. While noodles are cooking, let’s make the recipe: Wash the cucumber and cut it into long slices diagonally.
3. Then cut into filaments
4. Minced garlic
5. Add a small amount of water, sesame oil, and a little MSG into a bowl to blend evenly
6. Put the sesame sauce into a bowl, add salt
7. Slowly add light soy sauce and balsamic vinegar to make a sauce (taste the saltiness, if the saltiness is appropriate, just mix it with water)
8. Remove the water for the cooked noodles, add a little sesame oil, mix well, shake and cool
9. Place the chilled noodles on the plate, with cucumber shreds all around
10. Topped with sesame sauce
11. Drizzle with garlic water
12. Finally, let’s have some hot sauce, mix well and eat
Tips:1: Cook the noodles until there is no hard core, not very cooked, such noodles are strong.
2: The cooled noodles will not stick when mixed with some sesame oil. I prefer the naturally cooled noodles.
