1. I use Korean-style soybean paste: Korean chili paste at a ratio of 5:1, and then add an appropriate amount of cold boiled water and stir into a slightly runny paste, which is convenient for brushing the sauce. Note: You can also use bean paste, sweet noodle paste, and garlic paste to make according to your own preferences. The authentic roasted cold noodles are made with soy bean paste.
2. Cut each ham into four strips, heat the pan with oil, fry for a while and serve. Set aside.
3. Prepare all the materials used and place them next to the stove for easy access.
4. Prepare a pan (preferably non-stick). Put a small amount of oil in the hot pan, add the cold noodles, and move the cold noodles so that the bottom surface is evenly covered with oil. Fry until the cold noodles are slightly soft and turn over. (It is best to use two hands to help each other)
5. Beat the eggs on the cold noodles and fry on this side. Use two spatulas to gently push them evenly over a medium-low heat. When the eggs are about half set, turn the two spatulas over and smooth.
6. Brush the sauce on the reverse side of the egg, as evenly as possible, and adjust the amount according to your taste.
7. Sprinkle cumin powder evenly.
8. Sprinkle evenly with soft sugar, and then evenly put an appropriate amount of vinegar. Move as fast as possible, otherwise the eggs will be over-fried.
9. Put in the prepared ingredients, I put cucumber and pork floss (for authentic grilled cold noodles, you should put onions and coriander, but you don’t like scallions). You can also match them according to your preference.
10. Wrap both sides of the cold noodles in the middle, roll up and serve.
Tips:In the process, please master the heat by yourself, not just a small and medium fire. Turn it over twice. Please make the sauce according to your own taste, and the amount of sauce should also be according to your taste. Generally, brush a thin layer. It would be better if you could sprinkle some sesame seeds when beating the eggs.
