Cucumber Tossed with Noodles

Cucumber Tossed with Noodles

by Hua Ning Yuyan

4.8 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

The highest rate of serving on the table in summer is the cold salad. I remember that the noodles were eaten as a child. The authentic noodles are made of mung bean starch, which is strong and bright. It is delicious when used in stews or cold salads. In order to reduce costs, Most of them were mixed with some things. They were not as delicious as the real ingredients of that era. The ones I bought this time were okay. They are thin and suitable for cold dishes. They are refreshing when mixed with cucumbers.

Ingredients

Cucumber Tossed with Noodles

1. Ingredients are ready

Cucumber Tossed with Noodles recipe

2. Fenpi should be soaked in water in advance, soak it softly.

Cucumber Tossed with Noodles recipe

3. Boil the soaked noodles in water to soften

Cucumber Tossed with Noodles recipe

4. Pull the boiled noodles in cold water so that they don’t stick together

Cucumber Tossed with Noodles recipe

5. Diced cucumber

Cucumber Tossed with Noodles recipe

6. Vinegar, light soy sauce, sesame oil, salt, and minced garlic make a juice for later use

Cucumber Tossed with Noodles recipe

7. Take out the noodles to control the moisture and place them on the diced cucumber

Cucumber Tossed with Noodles recipe

8. Pour the prepared seasoning sauce on top and mix it.

Cucumber Tossed with Noodles recipe

9. A refreshing and appetizing cold dish is just fine

Cucumber Tossed with Noodles recipe

Tips:

1. When choosing the noodles, it is best to look at the ingredients to see if it contains mung bean starch. If the quality is not good, it will contain edible gum to increase the taste.
2. Fenpi should be soaked in cold water first, and then boiled until it is translucent and soft, and it is not hard to taste.

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