Name: Fruity Cold Noodles
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Buckwheat cold noodles; 50g pineapple; 450g Cold water; 1 piece Boiled egg; 50g Cucumber; 50g tomato; 30g crystal sugar; 2 tablespoons Apple cider vinegar; 2 tablespoons Glutinous Rice White Vinegar; 1 tablespoon Vinegar; Some salt; Some Korean Hot Sauce; Some Korean Spicy Cabbage; Some Plain Water; Some Ice water

Fruity Cold Noodles

by Hua Qing Rouyi

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

In dog days, there is nothing that can't be solved by a bowl of cold noodles. If there is, then two bowls, hehe

Fruity Cold Noodles

1. Mix cold boiled water, rock sugar, apple cider vinegar, glutinous rice white vinegar, mature vinegar, salt, and pineapple, and put it in the refrigerator;

2. Shred the cucumber and slice the tomato for later use;

3. Cut the boiled egg in half and set aside;

4. Take a pot and add an appropriate amount of water;

5. After boiling, add cold noodles and cook until the taste is appropriate;

6. Put cold noodles in ice water to cool too much;

7. Put the cold noodles in the refrigerated soup, add shredded cucumber, tomato slices, boiled eggs, Korean spicy sauce, and Korean spicy cabbage;

8. Sweet and sour, icy and cold, in dog days, I only need a bowl of cold noodles.

Tips:
1. Cold noodle soup, I like sweet and sour taste, the ratio of sweet, sour and salt can be adjusted according to preference;
2. Adding pineapple is to make the soup more fruity, so it must be added;
3. Cold buckwheat noodles are easier to cook, don't overcook them;
4. Put the cooked cold noodles directly into ice water, the taste is more elastic.