Japanese Cold Noodles
by Saeko's small kitchen
Favorite
43
Difficulty
Normal
Time
20m
Serving
2
In Huangmei weather, the heat and humidity are not enough, the most unbearable boring. I have no appetite, I just want to get into the air-conditioned room and the room with cold drinks. However, there are still ways to deal with the heat, such as a plate of cold Japanese noodles.
It is also a good choice to eat cold Japanese noodles during the summer solstice, so let's learn how to make super fast Japanese cold noodles.
Japanese cold noodles include cold soba noodles, udon noodles, plain noodles and tsukemen noodles. However, the homemade Japanese cold noodles that I teach you today follow the authentic charm of Japanese cuisine. The cold noodles are separated from the cold noodles and served with shredded egg, cucumber, ham and tomatoes. It is refreshing and not greasy, and has a special flavor.
After cooking for 2 minutes, be sure to pass ice water again to prevent stickiness and ensure the toughness of the noodles. The cold noodle sauce is blended with kelp water, fresh soy sauce, sugar, sesame oil, rice vinegar, and ginger puree. The taste is sweet and sour and refreshing. It is eaten with cold noodles to fully highlight the natural fragrant wheat fragrance and simple sweetness of the noodles. "
It is also a good choice to eat cold Japanese noodles during the summer solstice, so let's learn how to make super fast Japanese cold noodles.
Japanese cold noodles include cold soba noodles, udon noodles, plain noodles and tsukemen noodles. However, the homemade Japanese cold noodles that I teach you today follow the authentic charm of Japanese cuisine. The cold noodles are separated from the cold noodles and served with shredded egg, cucumber, ham and tomatoes. It is refreshing and not greasy, and has a special flavor.
After cooking for 2 minutes, be sure to pass ice water again to prevent stickiness and ensure the toughness of the noodles. The cold noodle sauce is blended with kelp water, fresh soy sauce, sugar, sesame oil, rice vinegar, and ginger puree. The taste is sweet and sour and refreshing. It is eaten with cold noodles to fully highlight the natural fragrant wheat fragrance and simple sweetness of the noodles. "
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