Korean Cold Noodles---the Most Enjoyable Bowl of Noodles in Summer
1.
Ingredients: spicy cabbage, cucumber, marinated eggs, sesame seeds, garlic, green onions, coriander, cooked eggs, shredded cucumber, smashed garlic, minced chives, herbs
2.
Pour cold boiled water into a bowl, stir well with sugar, salt, white vinegar, light soy sauce, chives, coriander, minced garlic, and sesame oil. Soak the sliced cucumber in a bowl, and put the bowl in the refrigerator freezer for more than 1 hour.
3.
Soak cold noodles in cold water to soften them, tear them apart by hand, wash them, and drain the water. (I bought the dry cold noodles, so the soaking time will be longer), boil half a pot of boiling water, put the cold noodles in boiling water and cook for about 2 minutes until cooked and then remove
4.
Shower with cold water
5.
It can be washed with cold water several times, and the taste is better. (Seeing this big hand, Xiansen sees that I am too slow, he is in a hurry to eat, I don’t wash it myself)
6.
Put the cold noodles in a bowl, cut the eggs in half and place them, then put the cucumber and spicy cabbage, sprinkle with chopped green onions and coriander, and sprinkle with sesame seeds. (If you like, you can add garlic chili sauce or chili oil for a different taste)
Tips:
Wash with cold water several times, the taste is better
