Cucumber Tossed with Noodles

Name: Cucumber Tossed with Noodles
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Dry powder; 1 Cucumber; 1 tablespoon sesame oil; 2 tablespoons Vinegar; 1 tablespoon Soy sauce; 1 tablespoon salt; Some garlic; a little chili

by Hua Ning Yuyan

4.8 (1)

Favorite

4

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

50g Dry Powder
1 Cucumber
1 tablespoon Sesame Oil

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2 tablespoons Vinegar
1 tablespoon Soy Sauce

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1 tablespoon Salt

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Some Garlic

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a little Chili

Cucumber Tossed with Noodles

1. Ingredients are ready

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

3. Boil the soaked noodles in water to soften

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

5. Diced cucumber

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

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

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

9. A refreshing and appetizing cold dish is just fine

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.