Name: Colorful Cold Noodles
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 500g Machine-rolled wet noodles; 20g Green bean sprouts; 1 Cucumber; 20g seaweed strips; 25g Sweet belly; 5g sesame oil; 20g Tahini; 5g Cooked oil; 1g salt; 3g Soy sauce; 15g Balsamic vinegar; 2 pieces shallot; 15g ginger; 20g garlic

Colorful Cold Noodles

by Xiancao'er

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

People in Wuhan love to eat hot dry noodles, and they like cold noodles in summer. Of course, making cold noodles at home is the most considerate in terms of materials and hygiene.

Colorful Cold Noodles

1. Prepare the ingredients.

2. Shred cucumber and fragrant belly, mince ginger and garlic, add cold white boiled ginger and garlic to make juice for later use.

3. Blanch the bean sprouts.

4. Kelp silk blanched water.

5. Cut the fragrant belly into thick strips and steam it in a pot.

6. Sit in a pot, fire, boil water, and noodles.
After the water boils, lower the noodles into the boiling water.

7. Scatter quickly and roll the noodles in boiling water (the thick noodles can be seen when the water is bubbling with very small bubbles).

8. Pour the noodles into a large plate with a tablespoon of cooked oil. With the help of the oil in the plate, quickly shake the noodles open and cool (you can also use an electric fan to cool them).