Korean Cold Noodles

Name: Korean Cold Noodles
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 plate Cold noodles; 1 piece Beef with sauce; 1 Cucumber; 1 piece egg; 1 bowl kimchi

by Shan Ma Apple

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

In summer, our appetite is inevitably worse. At this time, Liangpi and cold noodles are both very good choices. I miss the Korean cold noodle shop 100 meters away from our school. It is the best cold noodle in memory. It is a pity. I haven't tasted that taste in many years. In Hunan, people are actually not accustomed to eating this, and it is impossible to buy it outside, so when you want to solve the slander, you only have to do it yourself. The chewy noodles and the hot and sour cool soup are appetizing and enjoyable.

Ingredients

1 plate Cold Noodles
1 piece Beef With Sauce
1 Cucumber
1 piece Egg
1 bowl Kimchi

Korean Cold Noodles

1. Prepare all the ingredients to make cold noodle soup: ice water + beef broth + light soy sauce + rice vinegar + salt + a little sugar

2. Shred the cucumber, slice the beef with soy sauce, and cut the parsley into sections. Cook the eggs and set aside; boil water in a pot, add the cold noodles and cook for 1-2 minutes, then remove them immediately

3. After 3-4 times of cold water, then remove and drain the water and put it in a bowl; pour an appropriate amount of cold noodle soup, and then place the cucumber, soy beef, spicy cabbage, coriander and egg in turn, and mix well when you eat