Sesame Sauce Noodles
1.
Prepare fresh soda noodles.
2.
Prepare the ingredients.
3.
Peel the cucumber and carrot and shred.
4.
Add cooking wine, light soy sauce, cornstarch to the shredded pork, mix well and marinate for 20 minutes.
5.
Pinch off the roots of mung bean sprouts, wash and set aside.
6.
Fresh soda noodles, boil the pot under the water and cook until eighty ripe.
7.
Remove the cold water, sprinkle an appropriate amount of cooked salad oil, mix evenly on the chopping board and let it cool for later use.
8.
Boil water in a pot and blanch mung bean sprouts.
9.
Blanch carrots.
10.
Blanch the bean sprouts and carrot shreds and set aside.
11.
Take another pot, stir-fry the shredded pork and serve after it changes color.
12.
Prepare the sauce. Take a small bowl, add sesame paste, dilute with cool boiled water, stir without particles, then add minced garlic, balsamic vinegar, light soy sauce, sugar, salt, chives, chili oil, and mix thoroughly to make the sauce.
13.
Spread the cold noodles into a plate, add shredded pork, mung bean sprouts, carrots, and cucumber shreds in sequence.
14.
Pour in the sauce, mix well and eat.
Tips:
1: The salt in the sauce can be added according to your own taste; because light soy sauce and balsamic vinegar contain salt.
2: Chili oil can be increased or decreased according to your own preference. Because the spirit has an uncomfortable throat, there is no chili oil in the sauce.
3: If you want the noodles to be more chewy, when the water is boiling, use cold water two or three times after the water is boiled, or add some salt to it, and remove the cold water.
4: Add some sugar to make the juice taste softer.