[korean] Cold Noodles Mixed with Buckwheat

Name: [korean] Cold Noodles Mixed with Buckwheat
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 bags Buckwheat cold noodles; 1 Cucumber; 3 pcs Red fresh rice spicy; 2 tablespoons Rice vinegar; 5 tablespoons White vinegar; 2 tablespoons Seafood soy sauce; 4 tablespoons Sugar; 1 tablespoon Korean Chili Sauce

by Kikuko Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Ingredients

2 bags Buckwheat Cold Noodles
1 Cucumber
3 pcs Red Fresh Rice Spicy
2 tablespoons Rice Vinegar
5 tablespoons White Vinegar
2 tablespoons Seafood Soy Sauce
4 tablespoons Sugar

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1 tablespoon Korean Chili Sauce

[korean] Cold Noodles Mixed with Buckwheat

1. Soak the soba noodles in cold water, soak for a while and rub the noodles so as not to stick the noodles together;

2. Cut minced garlic and minced rice into pieces, then grind the ginger and chop it into puree, or large slices. I personally don’t like the taste of ginger.

3. Put in a container

4. 2 tablespoons of rice vinegar;

5. 2 spoons of seafood soy sauce;

6. 5 tablespoons of white vinegar;

7. 2 spoons of white sugar (my sugar spoon is a bit big), add some salt if you have heavy mouth;

8. Add 1 tablespoon of chili sauce and stir well;

9. Cut cucumber shreds, or add lettuce shreds;

10. After the water boils, cook cold noodles;

11. It's easy to cook, keep stirring, one is to avoid poking the pot, and the other is to avoid being overcooked. Use chopsticks to pick up the noodles, it will easily fall into the pot, then you can turn off the heat;