Homemade Cold Noodles
1.
First put the cold noodles in a basin and soak in water for 30 minutes. While waiting for the cold noodles to soak, shred the cucumber, tomatoes, ham, and parsley, and put it on the plate. Boil the eggs, peel them, cut them in half and place them on a plate. Pour ice cubes from the ice tray into a bowl and set aside. Prepare another small dish of spicy cabbage.
2.
Then it's cold noodle soup. Put an appropriate amount of sugar, salt, vinegar, soy sauce, chicken essence, and salad sauce flavored with large mixed vegetables in a basin, pour an appropriate amount of cold water, and stir evenly. If you like sweet taste, you can put more sugar, if you like sour taste, you can put more vinegar. This can be adjusted according to your own taste. Put clean water in the pot and boil, put the soaked cold noodles in and cook. When you see that the cold noodles are cooked transparent, transfer them to a basin and rinse with cold water.
3.
Put an appropriate amount of cold noodles in a large bowl, top with shredded cucumber, parsley, eggs, ham slices, spicy cabbage, ice cubes, and then drip in black sesame oil. Spoon the prepared cold noodle soup on top, and the cold noodles are ready.
Tips:
The cold noodles I made this time tasted sweet and sour. The cold noodles are a bit too much and the soup is less, but the taste is still good! Without sesame seeds, I always feel that sesame seeds are not as nutritious as sesame oil.
