Sichuan Cold Noodles

Name: Sichuan Cold Noodles
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g noodles; 80g Cucumber; 2 tablespoons Seafood soy sauce; 3 tablespoons Soy sauce; 3 tablespoons Balsamic vinegar; 2 tsp Sugar; a little Grated ginger; a little garlic; 2 tablespoons Tahini; 2 tablespoons Chili oil; a little Chopped chives

by Juvenile blue under the lemon tree°

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Sichuan Cold Noodles

1. Start the pot and cook the noodles in water. After the water is boiled, add a bowl of cold water after boiling, and then boil the pot again to remove the cold water. Dry it with an electric fan and mix with a little sesame oil to prevent adhesion. Put it in the refrigerator for later use!

2. Make chili oil, chili noodles, pepper noodles, five-spice powder, white sesame seeds

3. Pour in an appropriate amount of sesame oil and mix until moistened and set aside

4. Pour in a proper amount of edible oil from the pot, add the shallots, an aniseed, and boil on low heat. When the shallots turn brown, the oil temperature is just right

5. Pour into the chili noodles and stir evenly

6. Pour the soy sauce, vinegar, sugar, into a bowl and stir well and set aside, soak the minced ginger and garlic in water, and shred the cucumber and set aside!

7. Put the shredded cucumber on the noodles, now start the seasoning, 3 spoons of soy sauce, 2 spoons of sesame paste, 2 spoons of garlic water, 2 spoons of chili oil, mix well!