Sichuan Cold Kelp Noodles

Name: Sichuan Cold Kelp Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Kelp Noodles; 2 pcs Chaotian Pepper; 2 pcs Pickled peppers; 2s parsley; 2g White sesame; 1 tbsp Red oil; 2 tbsp Soy sauce; 3 tablespoons Vinegar; 2 tbsp White brine; 3 capsules Garlic cloves; 3 cloves Cooked walnuts; 1 tbsp Green Pepper Oil; 1g Chicken Bouillon Powder

by Nine Treasures Rice

4.9 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

2

The taste of kelp noodles is the same as that of kelp, but the shape is different. It is suitable for cold salad, stir-fry, soup, hot pot, and it will not lumpy like flour-made noodles. This Sichuan-flavored kelp noodles does not open fire all the time and hates oily smoke. Can try"

Sichuan Cold Kelp Noodles

1. Wet kelp noodles are salty, soak them in cold water for 20 minutes to remove the salt and you can remove them for use. The kelp noodles are cooked and do not need to be blanched.

2. Prepare the chili pepper and coriander to cut

3. Garlic cloves are grinded with ginger to form a garlic paste

4. Add the other ingredients except Chaotian pepper, coriander and cooked walnuts and stir evenly. The vinegar depends on the acidity. The green pepper oil is the pepper oil. Use green pepper oil, green pepper hemp, and red pepper oil.

5. Put Chaotian pepper and coriander on the noodles, just drizzle the sauce

6. Finished product

Tips:
It’s better to leave it for a few hours, but people like me can’t just leave it there if they see it.

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